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Pork fillets with mozzarella and sun-dried tomatoes

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Required products (for 4 servings):
400-450 g thinly sliced ​​pork loin
1 ball of mozzarella (125 g)
several dried tomatoes
 SERENA  (marinated)
2 tbsp. basil pesto
2 tbsp. mustard
2 tbsp. oil (or olive oil)
fresh oregano
sol
black pepper to taste

Method of preparation:
Mix the mustard and pesto together with the fat, black pepper (salt if necessary) and mix well. Spread the resulting mixture on both sides of the fillets and leave them to marinate for at least 2-3 hours. Seal them on a very hot grill pan for about a minute on each side.

Arrange the fillets in a pan and place a few pieces of dried tomato and oregano leaves on each. Arrange the mozzarella slices on top. Bake in a preheated oven for about 10-12 minutes, until the mozzarella turns slightly golden and melts.

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