Stuffed pork medal­lions

Serves 8 Prep 10 mins Cook 10 mins

Easy Cook - - CONTENTS -

16 bone­less pork loin steaks

or medal­lions

125g ball moz­zarella,

sliced into 16 pieces large bunch sage, leaves only

(you need 32 leaves)

2 lemons, halved a lit­tle olive oil YOU WILL NEED Cock­tail sticks

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

These pork medal­lions are per­fect for al fresco eat­ing

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 the juice from one of the le­mon halves. The medal­lions can be pre­pared a day ahead and kept in the fridge.

2 To cook the pork, 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.

PER SERV­ING 384 kcals, fat 16g, sat­u­rates 7g, carbs 2g, su­gar 1g, fi­bre none, pro­tein 58g, salt 0.4g

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