Stuffed pork medallions
Contains pork – recipe is for non-Muslims only
Perfect for al fresco eating, pop these on the barbecue or follow our oven-cook instructions when the sun doesn’t shine…
- Prep:10 mins
- Serves 8
Nutrition per serving
- kcal 384
- fat 16g
- saturates 7g
- carbs 2g
- sugars 1g
- fibre 0g
- protein 58g
- salt 0.42g
- 16 boneless pork loin steak or medallions
- large bunch sage, leaves picked (you need 32 leaves)
- 125g ball mozzarella, sliced into 16 pieces
- 2 lemon, halved
- a little olive oil
- you will also need some cocktail sticks
TipRain 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.
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.