Scamorza-Loaded Pork Pizzaiola Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
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.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:40 minutes
- Rated:
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.
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.
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.
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.
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.
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.
Discard bay leaves. Transfer pork rolls to plates of pasta and spoon all over with sauce. Garnish with basil and serve immediately.
This Recipe Appears In
Sunday Supper: Scamorza-Loaded Pork PizzaiolaThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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