Pork medallions with fruitcake filling
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 852, total fat 66 G., saturated fats 35 G., proteins 48 G., carbohydrates 13 G., fiber 2 G., cholesterol 309 mg, sodium 947 mg, sugar 6 G.
Calories 852, total fat 66 G., saturated fats 35 G., proteins 48 G., carbohydrates 13 G., fiber 2 G., cholesterol 309 mg, sodium 947 mg, sugar 6 G.
Dried fruit Christmas cake is great for more than just dessert. This recipe uses it to make a filling for pork tenderloin medallions. Before frying, soak the medallions in brine to keep them juicy, then poke pockets in the sides and fill them with the filling. Prepare a light, creamy sherry sauce especially for this dish. Drizzle it over the medallions and serve with poached spinach.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pork tenderloins, weighing 450 g each, cut into medallions 5-7 cm thick.
- 1 tbsp. crumbled cake with dried fruits
- 6 tbsp unsalted butter, softened
- 3 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons of vegetable oil
- 0.5 tbsp. dry sherry
- 1.5 cups heavy cream
- Sautéed spinach, for serving (optional)
We recommend
Recipes with similar ingredients: pork tenderloin, Dijon mustard, spinach, cream, sherry
Cooking the dish according to the recipe:
- Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl. Add the pork medallions, cover, and refrigerate for 1-4 hours.
- Meanwhile, turn the cake out onto a plate and microwave until the crumbs are slightly crisp, 1-2 minutes. Chop any large pieces of dried fruit or nuts with a knife and let cool. In a medium bowl, combine the butter, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and black pepper to taste. Mix with the crumbled cake and refrigerate until the butter sets, about 30 minutes.
- Drain the pork and pat the medallions dry with paper towels. Insert a small knife into the side of each medallion and cut a small pocket in the center. Open the pocket with a knife or your fingertip and stuff the fruitcake filling inside. Secure each opening with a toothpick.
- Preheat the oven to 350°F (175°C). Season the pork with pepper. Heat the vegetable oil in a large skillet over high heat, then add the pork and fry until golden brown, about 3 minutes per side. Transfer to a baking dish and bake until the meat is cooked through, about 12 minutes.
- Wipe out the pan. Add the sherry, then return to medium heat, bring to a simmer, and reduce the sherry by about half. Add the cream and simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste. Remove the toothpicks from the medallions and cut them in half down the sides. Serve with spinach and a drizzle of the cream sauce.
Categories:
Similar recipes
