Prep. Time 25 mins
Cooking Time 20 - 25 mins
Yields 4 servings
8 oz (224 g) bread or pizza dough, uncooked
12 oz (336 g) 1 pork tenderloin
2 tbsp (28.4 g) butter
Pepper, to taste
2 tbsp (28 g) mild mustard
3 tbsp (45 ml) 'Diana' sauce or commercial barbecue sauce
1 tsp (5 ml) oregano
2 zucchini, thinly sliced
2 tbsp (5 ml) olive oil*
1 tsp (5 ml) Herbes de Provence
8 oz (224 g) red or yellow cherry tomatoes
10 slices of Canadian Mozzarella
Instructions Roll the dough into a circle 10 to 12 in (25 to 30 cm) circumference. Place dough on a pizza pan or baking sheet.
Cut the tenderloin into fairly thin slices. Heat 2 tbsp (30 mL) of butter in a nonstick pan. Season tenderloin slices with salt and pepper and brown for 1 to 2 minutes on each side. Remove from heat and let cool.
Mix together mustard, 'Diana' sauce or the commercial barbecue sauce and oregano. Spread the mixture over the dough and add tenderloin slices.
Mix zucchini with 2 tbsp (30 mL) of olive oil and Herbes de Provence and marinate for 10 minutes. Place marinated zucchini on dough and add tomato slices. Top with Canadian Mozzarella. Bake in oven at 325 °F (160 °C) for 15 to 20 minutes. Serve piping hot.