Stuffed Pork Medallions with Tomato, Oregano, and Pine Nuts

three slices of stuffed pork medallions on green plate with fresh herbs on top

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Stuffed Pork Medallions with Tomato, Oregano, and Pine Nuts

Impress your guests with these delicious stuffed pork medallions! Filled with flavorful ingredients, this recipe is sure to be a hit. Tomato, oregano, and pine nuts turn simple pork tenderloin into an over-the-top delicious meal!

Course Main Course

Cuisine American

Keyword Paleo Pork, pork medallions, Stuffed Pork, Stuffed Pork Medallions

Prep Time 25

Cook Time 10

Marinating Time 30

Total Time 1 5

Servings

Calories 396kcal

Cost $15

Equipment

Ingredients

For marinade:

2 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon dried oregano
1 garlic clove minced

For pork medallions:

1 large tomato finely chopped and patted "dry"
½ tablespoon pine nuts finely chopped
1 tablespoon fresh oregano chopped
Zest of 1 lemon
1 garlic clove minced
4 1" thick pork tenderloin medallions
2 tablespoon water
3 tablespoon cooking fat beef tallow, bacon grease, or lard
Sea salt and freshly ground black pepper to taste

Instructions

Prepare a marinade by combining lemon juice, olive oil, oregano, garlic, salt, and pepper in a bowl.
2 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon dried oregano, 1 garlic clove, Sea salt and freshly ground black pepper
Pound the pork medallions between plastic wrap until they are roughly 1 inch thick.
4 1" thick pork tenderloin medallions
Create a filling by mixing tomatoes, pine nuts, oregano, garlic, and lemon zest in a separate bowl.
1 large tomato, ½ tablespoon pine nuts, 1 tablespoon fresh oregano, Zest of 1 lemon, 1 garlic clove
Add the filling to half of the pork medallions and fold the remaining half over. Tie the medallions with twine.
Place the stuffed pork medallions in a baking dish and cover with the marinade. Marinate for 30 minutes in the fridge.
Heat a frying pan, adding cooking fat. Cook the pork medallions for approximately 5 minutes on each side, setting aside once fully cooked.
3 tablespoon cooking fat
Pour the reserved marinade and water into the frying pan, scraping the bottom for any bits of pork. Cook for one minute.
2 tablespoon water
Remove the twine from the medallions and serve with the hot liquid. Enjoy!

Notes

If a pork tenderloin is not available, you can use boneless pork chops that have been pounded thin and wrapped around the filling.
Use a meat thermometer to make sure the stuffing has reached the safe temperature.
Watch carefully so the meat is not overcooked. It can be a bit pink but should be at least 145F internally to serve.

Nutrition