Fruitcake-Stuffed Pork Medallions

Name: Fruitcake-Stuffed Pork Medallions
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps dijon mustard; 118 milliliters dry sherry; 355 milliliters heavy cream; 4 servings Kosher salt; 4 servings Freshly ground pepper; 907 grams pork tenderloins, sliced into 2-to-3-inch medallions; 6 Tbsps unsalted butter, softened; 2 Tbsps vegetable oil; 1 teaspoon Worcestershire sauce; 237 milliliters crumbled fruitcake

Fruitcake-Stuffed Pork Medallions is a gluten free main course. This recipe serves 4. One portion of this dish contains about 49g of protein, 66g of fat, and a total of 825 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of dijon mustard, butter, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Add the pork medallions, cover and refrigerate 1 to 4 hours.

Ingredients you will need

Pork Medallions

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.

Ingredients you will need

Spread

Fruit

Nuts

Equipment you will use

Microwave

Mix the butter, mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a medium bowl.

Ingredients you will need

Worcestershire Sauce

Mustard

Butter

Pepper

Salt

Equipment you will use

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.

Ingredients you will need

Stuffing