Stuffed Pork Medallions

So Enzo from Son of a Pizza Man messaged me the other day and wanted to collaborate again. If you remember, we did our Pizzas with him a few months back. This time he got a recipe from his dad, who is the pizza man, but it was not for pizza, but a Sicilian style recipe that I think we might have butchered in translation, but it turned out delicious all the same.

Stuffed Pork Medallions-5

We literally were only given the ingredients and light instructions. I think it was supposed to be a full pork loin butterflied, but we had the medallions. So we pounded them out and still stuffed them! They were like meat cannoli! A lesson learned, salt the meat before you fill it! The are delicious!!

You can see the YouTube video on Oinkcooking’s Channel HERE. ALSO watch it at SON OF A PIZZA MAN’s channel HERE. We both edited the video differently so it’ll be a blast to watch both!!

Stuffed Pork Medallions-1

Stuffed Pork Medallions

Ingredients:

2 pounds of pork loin sliced thin into medallions  
1 – 16 ounce container ricotta  
6 ounces shredded mozzarella  
4 tablespoons chopped flat leaf parsley  
1 tablespoon chopped basil  
5 cloves garlic  
5 ounces bag of spinach  
4 ounces butter  
3 tablespoons flour  
1 cup chicken stock  
drippings from cooking pork  
1 sprig rosemary finely chopped  
olive oil  
salt and pepper  

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Directions:

Preheat oven to 350º.

Pound out medallions into thin rounds. Lightly salt each side.

In a sauté pan, sauté the garlic until it starts to brown. Then add spinach and sauté until cooked down. Set aside to cool slightly.

In a separate bowl add ricotta, mozzarella, chopped parsley and basil. Mix well together. Add spinach mixture and a little salt to taste.

Spoon mixture into center of medallion and fold each side to the middle crating a roll. Secure with toothpick and place into glass baking dish. Repeat with each medallion. Spoon remaining filling over the top of wrapped pork. Cover with foil and bake in 350º oven for 45 minutes. Remove foil and drain drippings from pan into separate container. Place back in oven, uncovered and cook an additional 5-7 minutes.

For Gravy:
In a saucepan melt 4 ounces of butter. Add flour and stir to make a roux. Slowly add drippings from pork into roux while whisking to avoid gravy lumping. Add rosemary, keep whisking. Slowly add chicken stock until gravy reaches desired consistency. 

Place stuffed pork medallion on place and spoon gravy over top.

Serve Hot.

Stuffed Pork Medallions-4

Stuffed Pork Medallions
Serves 6
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Ingredients
  1. 2 pounds of pork loin sliced thin into medallions
  2. 1 16 ounce container ricotta
  3. 6 ounces shredded mozzarella
  4. 4 tablespoons chopped flat leaf parsley
  5. 1 tablespoon chopped basil
  6. 5 cloves garlic
  7. 5 ounces bag of spinach
  8. 4 ounces butter
  9. 3 tablespoons flour
  10. 1 cup chicken stock
  11. drippings from cooking pork
  12. 1 sprig rosemary finely chopped
  13. olive oil
  14. salt and pepper
Instructions
  1. Preheat oven to 350º.
  2. Pound out medallions into thin rounds. Lightly salt each side.
  3. In a sauté pan, sauté the garlic until it starts to brown. Then add spinach and sauté until cooked down. Set aside to cool slightly.
  4. In a separate bowl add ricotta, mozzarella, chopped parsley and basil. Mix well together. Add spinach mixture and a little salt to taste.
  5. Spoon mixture into center of medallion and fold each side to the middle crating a roll. Secure with toothpick and place into glass baking dish. Repeat with each medallion. Spoon remaining filling over the top of wrapped pork. Cover with foil and bake in 350º oven for 45 minutes. Remove foil and drain drippings from pan into separate container. Place back in oven, uncovered and cook an additional 5-7 minutes.
For Gravy
  1. In a saucepan melt 4 ounces of butter. Add flour and stir to make a roux. Slowly add drippings from pork into roux while whisking to avoid gravy lumping. Add rosemary, keep whisking. Slowly add chicken stock until gravy reaches desired consistency.
  2. Place stuffed pork medallion on place and spoon gravy over top.
  3. Serve Hot.
Adapted from from Enzo's Dad
Adapted from from Enzo's Dad
OINKCOOKING http://www.oinkcooking.com/

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