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Stuffed pork medallions

Stuffed pork medallions

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 8
Perfect for al fresco eating, pop these on the barbecue or follow our oven-cook instructions when the sun doesn't shine...

Nutrition and extra info

Nutrition per serving

  • kcalories384
  • fat16g
  • saturates7g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein58g
  • salt0.42g
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Ingredients

  • 16 boneless pork loin steak or medallions
  • large bunch sage, leaves picked (you need 32 leaves)

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 125g ball mozzarella, sliced into 16 pieces
  • 2 lemon, halved

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a little olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • you will also need some cocktail sticks

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Method

  1. 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.

  2. 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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Comments (1)

thecherub's picture
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This was ok, tasty but not really exciting. I didnt bbq them though and I would think that they will taste better if you do. Might do again but Im in no rush.

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