Tocchetti di Maiale alla Pizzaiola (Pork Tenderloin Pizzaiola)
Tocchetti di Maiale alla Pizzaiola is a beloved Italian classic with deep roots in Southern Italian cuisine, most likely originating in Naples. Inspired by the bold yet simple flavours of traditional pizza toppings, a zesty tomato sauce, oregano, and olive oil, this dish has found its way into kitchens across Italy. Its widespread popularity is no surprise, as it boasts effortless preparation, rich comforting flavors, a beautiful presentation, and minimal cleanup.
One of the best things about this dish is its versatility. Try it with thinly sliced veal or chicken breast. The addition of cheese adds a deeper richness, allowing you to experiment with different mild, melt-in-your-mouth cheeses. Want to add a bit of heat? A sprinkle of red pepper flakes will do the trick. A handful of fresh basil adds a bright, aromatic touch.
Best of all, Tocchetti di Maiale alla Pizzaiola is as practical as it is delicious—perfect for a cozy weeknight dinner yet elegant enough for entertaining. Serve it alongside lightly sautéed spinach and grilled Italian bread for a meal that feels both effortless and indulgent.
Ingredients
- 1 large pork tenderloin excess fat and silver skin removed
- 3 tbsp extra virgin olive oil to sear pork
- 3 tbsp extra virgin olive oil to make sauce
- 3 tbsp flour optional or use gluten-free
- 1 large onion cooking onion or sweet vidalia, chopped coarsely
- 1 garlic clove minced (optional)
- 125 ml white wine
- 1 796 ml can of San Marzano tomatoes or Italian imported tomatoes
- 70 g soft cheese ex. Imported Asiago Cheese - not the black rind Asiago cheese, mozzarella, or fontina
- Sea salt black pepper, dried oregano
- Fresh chives parsley, or basil, for garnish
- Freshly grated Parmigiano Reggiano for serving
Instructions
Prepare the Pork:
- Preheat oven to 350°F (175°C).
- Slice pork tenderloin into four equal pieces.
- Using meat mallet, tenderize each piece. Place slice upright on cut side, then gently pound from center outward until evenly flattened.
- Season generously with salt and pepper.
- Dredge each piece in flour (optional) and set aside.
- Sear the Pork:
- For cast iron pans: Heat pan over high heat until hot, then reduce to medium. Add a drizzle of olive oil and immediately place pork in the pan. Sear for 3 to 4 minutes per side, then transfer to plate. It will not be cooked through.
- For non-stick pans: Heat pan over medium heat with olive oil, then add pork. Sear as directed above.
Prepare the Tomato Sauce
- In same pan (without washing), add a drizzle of olive oil, followed by chopped onions, salt, pepper, and generous amount of oregano. Sauté over medium heat until softened.
- Add garlic (if using) and white wine, scraping up any browned bits from pan.
- Crush canned tomatoes with hands or potato masher, then add to pan. Stir and simmer for 10 minutes.
Assemble and Bake
- Return seared pork to the tomato sauce, ensuring each piece is immersed. Add any juices collected in plate.
- Transfer pan to preheated oven and bake for 20 minutes, or until bubbling and pork reaches an internal temperature of 145°F (63°C).
- Sprinkle shredded cheese or cheese slices over top and return to oven for a few minutes, until melted.
Serve:
- Garnish with fresh herbs and grated Parmigiano Reggiano. Drizzle with a touch of extra virgin olive oil before serving.
- Serve with grilled Italian bread and sautéed greens such as spinach.