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stuffed pork medallions with green olives and feta Recipe

   
 

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     stuffed pork medallions with green olives and feta

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   30

Ingredients
2 Tbsp. chopped pimento-stuffed green olives
2 Tbsp. crumbled feta cheese
2 tsp. chopped fresh oregano
1/2 tsp minced garlic
1 pork tenderloin, trimmed (1 1 2 / lb.)
Salt and black pepper
Olive oil
Lemon wedges
 

Instructions
Preheat grill to medium-high.For the filling, combine olives, feta,oregano, and garlic. For the pork, slice a 3-inch chunk from each end of the tenderloin and reserve for a later use. Slice center portion into four 3-oz. medallions. Cut a 1-inch slit in top of each and tie with kitchen string around circumference; season with salt and pepper and coat with oil. Grill medallions, slit side down, covered, until marks appear, 5 minutes; flip. Stuff medallions with a heaping Tbsp. of filling. Grill medallions, stuffed side up, covered, until cooked through, 5 minutes more. Transfer medallions to a plate, tent with foil, and let rest 3–4 minutes. Grill lemon wedges, cut sides down, until slightly charred, 2–3 minutes. Remove string from medallions and serve with lemons.


Originally Submitted
1/27/2014





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