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Deborah

Deborah Dana
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Recipe of Pork Medallions Stuffed with Nut and Plum
Recipe

Pork Medallions Stuffed with Nut and Plum

1h 40 mins
Low
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A recipe for pork medallions stuffed with dried fruits and nuts.
Learn more about Deborah Dana

Ingredients

0 portions
  • 1 kilo pork fillet
  • 1/3 cups olive oil
  • 1 onion, finely chopped
  • 250 grams seedless prune, chopped
  • 2 apples, peeled and chopped
  • 250 grams walnut, chopped
  • 2 tablespoons rosemary, chopped
  • 1/2 lemons, its juice

Preparation

Preheat the oven to 180 degrees centigrade.
Open the pork in half and open to fill.
In a deep bowl, mix the olive oil, onion, plum, apple, walnut and rosemary. Add the lemon juice.
Put half of the filling on the middle of the pork, cover with the other half and put in a baking dish.
Put the other half of the filling on the pork, cover with aluminum foil and cook for 1 and a half hours.
Remove from the oven and cut with a sharp knife into medallions.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Susana Abelleira
21/10/2019 07:35:33
Me parece deliciosa a simple vista espero que resulte asi una vez presentado y degustado el plato

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