Stuffed Pork Medallions

Stuffed Pork Medallions
  • Author: Anonymous

This delightful recipe combines tender pork loin medallions stuffed with creamy mozzarella and fragrant sage, then grilled to juicy perfection over a barbecue. The resulting dish is bursting with savory flavors and a hint of citrus from charred lemon halves. Perfect for a summertime gathering or a special dinner at home, these pork medallions are sure to impress your taste buds!

— Constant Cookbook

Ingredients

  • 16 boneless pork loin steaks or medallions
  • large bunch sage , leaves picked (you need 32 leaves)
  • 125g ball mozzarella , sliced into 16 pieces
  • 2 lemons , halved
  • a little olive oil
  • you will also need some cocktail sticks

Instructions

  • To prepare the pork, lay a medallion on a board. Using the tip of a sharp knife, make a deep pocket in the side without cutting all the way through. Wiggle the knife so the pocket is bigger in the middle than it is at the opening. Stuff each pocket with a piece of cheese and a sage leaf. Thread a cocktail stick through the opening to close the pocket, then press another sage leaf on top of each medallion. Squeeze over juice from one of the lemon halves. The medallions can be prepared a day ahead and kept in the fridge.
  • To cook, wait until the coals are ashen. Drizzle medallions with a little oil and, starting with the sage-leaf side, barbecue medallions for 4 mins on each side, cooking them in batches if needed. While the medallions cook, barbecue the lemon halves, cut-side down, until charred, for squeezing over. Season and serve.

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Cook Time

10M

Prep Time

PT10M

Yield

Serves 8

Nutrition

  • Calories: 384 calories
  • Fat Content: 16 grams fat
  • Saturated Fat Content: 7 grams saturated fat
  • Carbohydrate Content: 2 grams carbohydrates
  • Sugar Content: 1 grams sugar
  • Protein Content: 58 grams protein
  • Sodium Content: 0.42 milligram of sodium