Ingredients
1 lb linguine
3 large fresh tomatoes
1 small onion - halved and thinly sliced
½ cup fresh basil - chopped
1 cup Fresh Basil - large slices
3 cloves garlic - chopped
1 tbsp chopped jalapeno
1 tbsp butter
3 tbsp olive oil
1 ball fresh mozzarella - in chunks
½ lb sliced pork tenderloin
Preparation
Cut the tomatoes in to chunks and place in a colander over a bowl. Add the ½ cup chopped basil and onion. Sprinkle with salt. Mix and let sit for 30 minutes. Reserve the tomato liquid.
In a large pot cook the linguine according to directions. Drain and reserved until ready.
In a large frying pan heat a little olive oil and brown the pork tenderloin. Remove and reserve. Add 3 tbsp of oil and heat on medium. Add the jalapeno and cook for 1 minute and then add the garlic and cook 1 minute longer. Add the tomato juice and butter and cook to melt the butter.
Add the pasta to the pan and stir to coat. Now add ½ of the mozzarella and ½ of the tomato and onion. Season with fresh ground black pepper. Stir for about 5 minutes until the cheese is melting. Add the pork and cook an additional 2 minutes.
Serve with the rest of the tomatoes, fresh basil and the rest of the mozzarella on top.
