1 Hatfield® Tuscan Herb Pork Tenderloin, slice into 6-8 pieces
3 Tbsp. olive oil
2 Tbsp. fresh garlic, minced
1 small white onion, diced
1 28 oz. can crushed tomatoes
1 14 oz. can petite diced tomatoes
1 8oz. can tomato sauce
2 tsp. sugar
½ tsp. salt
2 Tbsp. fresh basil, julienned (1 Tbsp. for sauce and 1 Tbsp. for garnish)
¼ tsp. red pepper flakes
¼ cup fresh grated parmesan
1 cup shredded mozzarella
Pre-heat oven to 400°F. Spray a casserole dish with cooking spray, set aside.
In a large sauté pan, on medium high heat with two tablespoons of olive oil. Cook the sliced tenderloin pieces in the pan for 4-6 minutes or until browned on each side. Arrange cooked pork in prepared casserole dish. Set aside.
In a medium sauce pan on medium heat. Add garlic and onion, cook for 2 minutes until onions begin to soften. Add tomatoes, sauce, sugar, salt, basil and seasoning. Stir and cook until sauce begins to simmer. Once simmering, reduce heat to low and cover.
To begin assembling, ladle ½ to 1 cup of sauce over the chops. Sprinkle chops with parmesan and mozzarella cheeses. Place in preheated oven for 10 minutes or until cheese is completely melted. Let rest for 5 minutes before serving, garnish with basil.
Serve with Zucchini Ribbons sautéed in olive oil, fresh garlic, salt and pepper.