Tomato and Peach Salad with Mozzarella and Pork Tenderloin

For the colorful tomato and peach salad with mozzarella and pork tenderloin (rolled in herbs and lemon), first sear the pork tenderloin in a little oil on all sides, then reheat in the oven at 160 °C for about 10 minutes.

Remove from oven and roll in the herbs and lemon zest, wrap in aluminum foil and let rest briefly.

For the salad, mix well olive oil, honey and vinegar and season with a little salt and pepper.

Cut the tomatoes into thin slices. Pluck the mozzarella into rough pieces, peel the peach and cut into wedges. Arrange the ruccola flat on a plate and spread the dressing and the pistachios over it.

Finally, cut the pork tenderloin into thin slices and place on top. Serve the colorful tomato and peach salad with mozzarella and pork tenderloin.

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