Scamorza-Loaded Pork Pizzaiola

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Scamorza-Loaded Pork Pizzaiola
  • Yield:Serves 4
  • Active time:15 minutes
  • Total time:40 minutes
  • Rated: 5.0
This recipe appears in:
Sunday Supper: Scamorza-Loaded Pork Pizzaiola

Stuffed and topped with Scamorza cheese, pork tenderloin medallions are served on pasta that is ladled with bright, simple tomato sauce. [Photograph: Jennifer Olvera]

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta.

Why this recipe works:

  • Pork tenderloin bundles are browned and simmered in a rich tomato sauce, infusing the sauce with flavor as it cooks.
  • Stuffed and topped with melted scamorza cheese, the pork is incredibly indulgent.

Ingredients

  • 4 pork tenderloin medallions (about 1 1/2 pounds total), pounded 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 8 thick slices scamorza or mozzarella cheese, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 medium cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1/3 cup canned roasted red peppers, drained and chopped
  • 2 bay leaves
  • 1/4 teaspoon crushed red pepper
  • 1 pound cooked penne or spaghetti, for serving
  • 1/4 cup chopped fresh basil leaves

Directions

  1. 1.

    Season pork all over with salt and pepper. Lay pork flat on a work surface and top each tenderloin with a slice of cheese. Roll pork over and around cheese, and tie tightly every 3 inches with a piece of kitchen twine to seal cheese inside.

  2. 2.

    In a Dutch oven, heat oil over medium-high heat until shimmering. Add pork and cook, turning, until browned on all sides, about 10 minutes total. Transfer pork to a plate.

  3. 3.

    Reduce heat to medium and add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add red wine and stir, scraping up any browned bits from bottom of pot. Bring to a simmer and cook for 2 minutes.

  4. 4.

    Add tomatoes, roasted peppers, bay leaves, and crushed red pepper and season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 20 minutes. Meanwhile, remove twine from pork with scissors, being careful not to unroll the pork; preheat broiler and position oven rack to middle position.

  5. 5.

    Return pork to Dutch oven, nestling it in the sauce. Top each piece of pork with 1 of the remaining 4 slices of cheese. Cover and continue to cook until cheese is melted and pork is just cooked through, about 3 minutes. Uncover and transfer Dutch oven to broiler and cook until cheese is just browned on top, about 3 minutes.

  6. 6.

    Discard bay leaves. Transfer pork rolls to plates of pasta and spoon all over with sauce. Garnish with basil and serve immediately.

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