Lemon and Sage Stuffed Pork
I love lean pork and think it is an undervalued meat. This dish combines some of my favourite flavours. It can also be made ahead of time, with the longer you leave it the more intense the flavour becomes. Enjoy !!
8 small pork medallions
1 spring onion
1/2 brown onion
1 sprig sage
1/2 cup breadcrumbs
1/8 cup olive oil
Chop the spring onion and brown onion. Chop the sage and add into a bowl on the side with the zest of the lemon finely chopped.
Add the olive oil to a heavy based skillet and when hot add the onion and spring onion and cook until soft.
Add the Bread crumbs to the skillet. Add allow to absorb the oil and toast slightly in the pan.
Add the juice from the lemon and cook into the bread crumbs.
Remove from the heat and add to the sage and lemon zest while still hot. Mix through.
Into each of the pork medallions make a small incision and a pocket with a small sharp blade.
Divide the stuffing into 8 portions and stuff into this pocket. You may find this easier with the use of a funnel to get the mixture into the medallion.
Allow the medallions to sit. The medallions can be stuffed the night before if required.
Heat the skillet until hot. Add a little olive oil and coat the pan. Dry the medallions with paper towel and then Salt and Pepper the Medallions on both sides. Add the medallions and cook, being careful to not overcrowd them.
5 minutes on each side on a moderate to high heat or to your prefered temperature. Serve immediately. Buon Appetito x