Stuffed pork medallions
Perfect for al fresco eating, pop these on the barbecue or follow our oven-cook instructions when the sun doesn't shine...
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
RAIN OR SHINE...
To cook the pork indoors, heat oven to 160C/140C fan/gas 3 with a large baking tray inside. Griddle the medallions in batches until well marked on each side, then transfer them to the baking tray to keep hot and finish cooking.
PER SERVING
384 kcalories, protein 58g, carbohydrate 2g, fat 16 g, saturated fat 7g, fibre 0g, sugar 1g, salt 0.42 g
Recipe from Good Food magazine, August 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1511707/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Enjoy a lazy lunch in the garden with these low-fat, prepare-ahead skewers - perfect for sharing
0
ratings
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
6
ratings
Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
3
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
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
PER SERVING
384 kcalories, protein 58g, carbohydrate 2g, fat 16 g, saturated fat 7g, fibre 0g, sugar 1g, salt 0.42 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
11 April 2012
The Cherub rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.