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Polenta-crumbed pork medallions
Polenta-crumbed pork medallions
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
"Crunchy polenta crusted pork medallions."
Ingredients:
  • Mashed potato, to serve
  • 4 (120g each) pork loin medallions
  • 4 large fresh sage leaves
  • 4 slices (80g total) mozzarella cheese
  • 40.00 ml semi-dried tomatoes, chopped
  • 60g mortadella
  • 75.00 gm polenta
  • Steamed green beans, to serve
Instructions:
  • Cut each medallion in half horizontally without cutting all the way through. Open them up to lay flat. Place each piece between two sheets of plastic wrap and gently flatten with a meat mallet.
  • Layer a quarter of the sage, cheese, tomato, and mortadella on one half of each piece of pork, folding to fit. Fold over to enclose the filling, then cover with plastic wrap. Use a meat mallet to pound and secure the pork. Seal the open edge with toothpicks, and season both sides generously with salt and pepper.
  • - Preheat your oven to 200°C/180°C fan-forced. - Line a baking tray with baking paper. - Spread polenta on a plate. - In a shallow bowl, lightly beat an egg. - Dip one medallion in the egg, then coat it with polenta. - Place the coated medallion on the prepared tray. - Repeat the process for the remaining medallions.
  • 1. Heat oil in a large frying pan over medium heat. Sear pork for 2 to 3 minutes on each side until golden. Transfer to a wire rack on a baking tray and bake for 5 to 8 minutes until fully cooked. Remove toothpicks before serving with beans and mashed potatoes.

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