Today, I am excited to share with you my take on a classic dish: stuffed pork medallions with tomato, oregano, and pine nuts. This simple cut of pork is often considered boring, but this method adds extra flavor and texture that turns it into an elegant dish to make and serve.
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Stuffed Pork Medallions
If you’re not familiar with pork medallions, they are thin cuts of pork tenderloin that are usually between ½” and 1″ thick. They are usually fried or sauteed to sear the sides and then roasted to finish cooking. While they re commonly made as a simple slice of pork, stuffing the medallions is a popular way to add texture, moisture, and flavor. This recipe for stuffed pork medallions is a simple preparation with tasty marinade and stuffing that is ideal for a weeknight meal.
For this recipe, we’ll be stuffing the pork medallions with a delicious mixture of tomato, oregano, and pine nuts. The flavors work together beautifully to create a dish that’s both hearty and flavorful.
When making this recipe, you’ll want to serve it with simple sides such as paleo mashed potatoes, paleo mashed sweet potatoes, slow cooker garlic artichokes. These pair well with this entree and don’t compete with the flavors of the stuffing and marinade.
Ingredients
Serves: 4 Prep: 25 minutes Rest: 30 minutes Cook: 10 minutes
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
How to Make Stuffed Pork Medallions
In a small bowl, whisk together the lemon juice, olive oil, oregano, and garlic to create a marinade. Add salt and black pepper to taste. Set this aside.
Slice the pork tenderloin into 1″ medallions, then place between two pieces of plastic wrap and pound them out until they are about ½” thick.
In a small bowl, combine the tomatoes, pine nuts, chopped oregano, and lemon zest.
Lay out the pounded pork pieces, and divide the tomato mixture between them so it is in the center of each piece. Then, fold the pork tenderloin pieces over themselves to seal the stuffing in the center. Use butcher’s twine to secure as needed.
Now, place the stuffed pork into a shallow baking dish and cover it with the marinade. Let it rest in the refrigerator for 30 minutes.
In a large skillet, melt the cooking fat over medium heat. Add the pork medallions in a single layer into the pan. Cook for 5 minutes per side, until cooked through.
Remove the stuffed pork medallions from the skillet and set them aside to rest.
Into the same skillet, add the remaining marinade and 2 tablespoons of water. Cook this for 2 to 3 minutes, over medium heat, using a spoon to scrape any bits of cooked food from the bottom of the skillet.
Once the sauce has reduced to your liking remove the twine from the medallions and serve with a drizzle of sauce over the top.
Chef’s Tip
When cooking pork, it’s important to make sure it’s cooked to a safe temperature. According to the USDA, pork should be cooked to an internal temperature of 145°F (63°C) with a 3-minute rest time. This will ensure that any harmful bacteria are destroyed, and the pork is safe to eat.
More Pork Tenderloin Recipes
If you have pork tenderloin and want more ideas for using it in your menu, then look no further. This tender cut of meat is a perfect addition to your paleo meal plan. Below are a few of our favorite recipes for you to try. Take a moment and bookmark the ones you like. You can also print out the recipes or pin them to Pinterest to keep handy!
I hope you give this recipe a try and let me know what you think!
📖 Recipe
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!
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
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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
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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
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Add the filling to half of the pork medallions and fold the remaining half over. Tie the medallions with twine.
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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
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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
Serving: 4gCalories: 396kcalCarbohydrates: 4gProtein: 48gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 147mgSodium: 120mgPotassium: 1016mgFiber: 1gSugar: 2gVitamin A: 333IUVitamin C: 8mgCalcium: 49mgIron: 3mg