Stuffed Pork Medallions Recipes

STUFFED PORK MEDALLIONS

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.

FRUITCAKE-STUFFED PORK MEDALLIONS

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.

PORK MEDALLIONS

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

PORK MEDALLIONS

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

BACON WRAPPED PORK MEDALLIONS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
• Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
• Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

RYE-CRUSTED PORK MEDALLIONS

Steps:

• In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
• Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

FLORENTINE PORK MEDALLIONS

Steps:

• Preheat oven to 325 degrees.
• Place tenderloin in baking dish sprayed with non-stick spray.
• Season with salt and pepper to taste.
• Bake 35-40 minutes or until desired doneness.
• When pork is done, remove from pan and keep warm.
• Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
• Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
• Slowly whisk in white wine; stir until smooth.
• Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• Gradually stir in milk; bring to a simmer.
• Cook over medium heat until smooth and thick, stirring constantly.
• Add chopped sun-dried tomatoes and spinach.
• Continue cooking until completely heated through. Mixture will be somewhat thick.
• Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• Arrange pork medallions on serving plate, top with spinach-tomato mixture.
• Season with salt and pepper, if desired.
• Sprinkle asiago cheese over the top and serve hot!

PORK SCHNITZEL MEDALLIONS

Steps:

• Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
• Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
• For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.