Name: Stuffed pork medallions
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: British
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

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Stuffed pork medallions

Stuffed pork medallions

Barney Desmazery

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Serves 8

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal384
fat16g
saturates7g
carbs2g
sugars1g
fibre0g
protein58g
salt0.42g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

RAIN 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.

Recipe from Good Food magazine, August 2011

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A star rating of 3 out of 5.1 rating

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