Stuffed pork medallions

Serves 8 Prep 10 mins Cook 10 mins

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