Method
Prepare as much as possible before beginning to cook this recipe. There are a number of steps required towards the end of cooking and having everything ready will just make them easier to work through.
First, the pork needs to marinade for one hour.
Cut the fillet/tenderloin into four equal pieces. Flatten a little by placing each piece between cling film/plastic wrap and bashing with a rolling pin.
Place them side by side in a shallow dish.
Season and add the sprigs of oregano and crushed garlic.
Then pour over the wine, cover the dish, and marinade.
Meanwhile prepare the rest of the ingredients.
Pour the passata into a small pan and stir in 1 tablespoon of olive oil. Season and put to one side.
Have a pan ready to cook the pasta.
Next, put the peppers in a bowl, pour over 2 tablespoon of olive oil and toss to coat. Put to one side.
Preheat the oven to 200°C (400°F) gas 6.
Once the pork has marinaded, spread the flour over a plate.
Remove the pork from the marinade and pat dry. Reserve the marinade.
Coat both sides of the fillets in the flour.
Now heat 1 tablespoon of the olive oil and the butter over a moderate heat in a large frying pan/skillet. The butter will begin to foam and, when this almost stops, add the pork. Sear on both sides for 2–3 minutes.
Transfer the pork to a warm plate.
Strain the reserved marinade and add to the pan/skillet.
Let it bubble for 30 seconds.
Remove the pan/skillet from the heat and stir in the stock and seasoning.
Then bring the sauce to a boil.
Reduce the heat to a low setting and return the pork to the pan/skillet, cover the pan, and cook them for a further 10 minutes.
Now bring the passata mixture to the boil over a moderate heat and let it bubble, uncovered, to reduce to a thick sauce, about 5 minutes.
Bring a kettle of water to the boil for the pasta and then cook the pasta according to the directions on the packet.
Heat a large pan in which to sauté the peppers. Tip them into the pan and sauté, turning frequently, until soft.
Once the pork is cooked through, transfer the fillets to an ovenproof dish which will snuggly hold them in a single layer.
Add 1 tablespoon water to the frying pan/skillet, stir, and then reduce the liquid to 3–4 tablespoons. This will only take a couple of minutes.
Spoon over the pork.
Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. (Keep any remaining sauce warm.)
Sprinkle over the oregano.
Pop in the oven until the cheese just starts to melt, about 4–5 minutes.
To serve, spoon any remaining passata on four serving plates and then top with the pasta.
Arrange the pork on the pasta and spoon over any remaining sauce from the ovenproof dish.
Now add the peppers.