The Nico Recipe
Breaded tenderloin, roasted red peppers, basil, fresh mozzarella, and our house vinaigrette.
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Ingredients
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Tenderloin Preparation
Toppings
House Vinaigrette
Method
Tenderloin Preparation
- 1
Prepare the Tenderloin
Preheat your oven to 400°F (200°C). Trim any excess fat from the pork tenderloin and season it generously with salt and black pepper.
- 2
- 3
Cook the Tenderloin
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded tenderloin and cook for about 3-4 minutes on each side until golden brown. Transfer to a baking dish and finish cooking in the preheated oven for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
Toppings Preparation
- 4
Prepare the Toppings
While the tenderloin is baking, slice the fresh mozzarella cheese into 1/4-inch thick slices. Prepare the roasted red peppers by draining and slicing them into strips. Rinse and pat dry the fresh basil leaves.
- 5
Assemble the Dish
Once the tenderloin is cooked and rested for 5 minutes, slice it into medallions. Layer the roasted red peppers, basil leaves, and mozzarella slices on top of the sliced tenderloin.
House Vinaigrette Preparation
- 6
Mix the Vinaigrette
In a bowl or a jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake well until emulsified.
- 7
Dress the Dish
Drizzle the house vinaigrette over the assembled tenderloin with toppings before serving.