STUFFED PORK MEDALLIONS

Stuffed pork medallions image

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

Provided by Barney Desmazery

Time 20m

Number Of Ingredients 6

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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

Steps:

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.

Nutrition Facts : Calories 384 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 58 grams protein, Sodium 0.42 milligram of sodium