Stuffed pork medallions

Name: Stuffed pork medallions
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 16 boneless pork loin steaks or medallions; 1 large bunch sage, leaves picked (you need 32 leaves); 125 grams mozzarella, sliced into 16 pieces; 2 lemons, halved; 1 serving a little olive oil; 1 stick you will also need some cocktail

Stuffed pork medallions is It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 20 minutes. Users who liked this recipe also liked Fruitcake-Stuffed Pork Medallions, Pork Medallions, and Saucy Pork Medallions.

Instructions

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.

Ingredients you will need

Cocktail

Cheese

Juice

Lemon

Pork

Sage

Equipment you will use

Cocktail Sticks

Knife

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.

Ingredients you will need

Lemon

Sage

Cooking Oil

Equipment

Cocktail Sticks

Knife

Ingredients

Servings:

boneless pork loin steaks or medallions 1large bunch

sage, leaves picked (you need 32 leaves)125grams

mozzarella, sliced into 16 pieces 2

lemons, halved 1serving

a little olive oil 1stick

you will also need some cocktail

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Medallions. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.