Stuffed pork medallions

Stuffed pork medallions

  • 1
  • 2
  • 3
  • 4
  • 5
(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

  • kcal384
  • fat16g
  • saturates7g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein58g
  • salt0.42g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

thecherub's picture
3

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…