Pork Tenderloin Medallions with Herb Pesto on Zucchetti

Rinse the zucchetti, remove the stalk and cut unpeeled slices about two cm thick.

Heat the olive oil in a medium frying pan. Sauté the garlic. Add the zucchini and sauté over high heat until lightly colored. Sprinkle with half of the herbs. Add the soup and cook on low heat with the lid closed for about five minutes. Season with salt and pepper. Now evenly distribute the zucchetti in a large baking dish or in portion molds.

Drain the dried tomatoes on kitchen roll. Chop them in a cutter with the pine nuts and the remaining herbs. Stir in the Parmesan cheese. Season the paste with salt and freshly ground pepper to taste.

Season the pork tenderloin medallions with salt and pepper. Heat the clarified butter in a frying pan. Brown the meat on both sides for a total of about three minutes.

Place the medallions on the zucchetti. Spread the pesto evenly over the medallions and pour the cream over everything.

Bake the pork medallions in the oven heated to 180 °C on the second rack from the bottom for about ten minutes. Serve immediately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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