Best Stuffed Pork Medallions Recipes

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FRUITCAKE-STUFFED PORK MEDALLIONS



Fruitcake-Stuffed Pork Medallions image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions
1 cup crumbled fruitcake
6 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 teaspoon Worcestershire sauce
Freshly ground pepper
2 tablespoons vegetable oil
1/2 cup dry sherry
1 1/2 cups heavy cream
Sauteed spinach, for serving (optional)

Steps:

  • Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl. Add the pork medallions, cover and refrigerate 1 to 4 hours.
  • Meanwhile, spread the fruitcake on a plate and microwave until slightly dry, 1 to 2 minutes. Chop any large pieces of fruit or nuts, then let cool. Mix the butter, mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Mix in the dried fruitcake and refrigerate until firm, about 30 minutes.
  • Drain the pork and pat dry. Insert a paring knife into the curved side of each medallion to create a small pocket in the middle. Open the pocket with the knife or your fingertip and tuck spoonfuls of the fruitcake stuffing inside. Secure each opening with a toothpick.
  • Preheat the oven to 350 degrees. Season the pork with pepper. Heat the vegetable oil in a large skillet over high heat, then add the pork and cook until golden brown, about 3 minutes per side. Transfer to a baking dish and bake until cooked through, about 12 minutes.
  • Wipe out the skillet. Add the sherry, then return to medium heat, bring to a boil and reduce by about half. Add the cream and simmer until thickened, about 5 minutes. Season with salt and pepper. Remove the toothpicks and slice the pork medallions in half crosswise. Serve with spinach, if desired, and drizzle with the cream sauce.

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

Categories     Main course

Time 20m

Number Of Ingredients 6

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

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