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Polenta-crumbed pork medallions

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 (120g each) pork loin medallions
  • 4 large fresh sage leaves
  • 4 slices (80g total) mozzarella cheese
  • 2 tablespoons semi-dried tomatoes, chopped
  • 2 slices (60g) olive mortadella, halved
  • 1/2 cup polenta
  • 1 egg
  • 1 tablespoon olive oil
  • Steamed green beans, to serve
  • Mashed potato, to serve


  • 1
    Cut each medallion in half crossways (don’t cut all the way through). Open flat. Place between 2 pieces of plastic wrap. Pound with a meat mallet to flatten slightly.
  • 2
    Place one-quarter of the sage, cheese, tomato and mortadella (folding to fit) on 1 half of each piece of pork. Fold over to enclose. Cover with plastic wrap. Pound with meat mallet to secure. Seal open edge with toothpicks. Season both sides of pork with salt and pepper.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place polenta on a plate. Lightly beat egg in a shallow bowl. Dip 1 medallion in egg, then polenta. Place on prepared tray. Coat remaining medallions.
  • 4
    Heat oil in a large frying pan over medium heat. Cook pork for 2 to 3 minutes each side or until golden. Place on a wire rack over a baking tray. Bake for 5 to 8 minutes or until cooked through. Remove and discard toothpicks. Serve with beans and mash.

Source: taste.com.au


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