Stuffed pork medallions

Stuffed pork medallions

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
384
protein
58g
carbs
2g
fat
16g
saturates
7g
fibre
0g
sugar
1g
salt
0.42g

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

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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.

Recipe from Good Food magazine, August 2011

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Comments

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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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