Doctor's Review: Medicine on the Move

October 26, 2021
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Pork medallions stuffed with sun-dried tomatoes and goat cheese (Hirino me domates ke tiri)

Easy to prepare and beautiful to serve, this pork dish is a hit. Creamy goat cheese and salty, flavourful sun-dried tomatoes fill the centre of a seasoned pork tenderloin. Need we say more?

1 pork tenderloin (about 1½ lb. / 750 g)
¼ tsp. (1.25 ml) each salt and pepper
1 tsp. (5 ml) oregano, dried
⅓ c. (90 ml) sun-dried tomatoes packed in oil, chopped
1 garlic clove, minced
2 tbsp. (30 ml) each fresh basil and parsley, minced
⅓ c. (90 ml) goat cheese, crumbled
3 uncooked spaghetti noodles
2 tbsp. (30 ml) olive oil

Trim away the excess fat and silver skin from the tenderloin. Prepare the tenderloin for stuffing by slicing it lengthwise almost all the way through. Open it up like a book. Cut through each half almost all the way through again and then pound to flatten, ½-inch (12-mm) thick. Season the inside of the pork with salt, pepper and oregano.

Prepare the stuffing ingredients by combining the sun-dried tomatoes, garlic, herbs and cheese in a small bowl. Spread the stuffing on the entire surface of the flattened tenderloin. Tightly roll up the pork so that it is shaped like a tenderloin once again and resembles a spiral.

Break up the uncooked spaghetti noodles into 2-inch (5-cm) pieces and pierce them through the tenderloin to hold it together and keep the stuffing inside.

Heat the oil in an ovenproof skillet over high heat. Use tongs to place the tenderloin in the heated skillet. Ensure that the skillet is large enough to hold the tenderloin securely because the oil will splatter if the skillet is too big. Sear the tenderloin until it is lightly browned on all sides, about 2 minutes per side.

Remove the skillet from the stove top and place directly in the upper third of an oven preheated at 425°F (220°C) for 20 minutes. Ensure that the pork seam is upright.

Transfer the pork to a cutting board and cover with foil for 5 minutes. Slice into medallions. Remove any bits of pasta that are noticeable before serving. Serves 2-4.

Variations: Try changing the filling with different herbs, dried fruits and cheeses like rosemary, cranberry and feta.

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