Fruitcake-Stuffed Pork Medallions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 852
- Total Fat
- 66
- Saturated Fat
- 35
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 48
- Cholesterol
- 309
- Sodium
- 947
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
Ingredients
Kosher salt
2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions
1 cup crumbled fruitcake
6 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 teaspoon Worcestershire sauce
Freshly ground pepper
2 tablespoons vegetable oil
1/2 cup dry sherry
1 1/2 cups heavy cream
Sauteed spinach, for serving (optional)
Directions
- Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl. Add the pork medallions, cover and refrigerate 1 to 4 hours.
- Meanwhile, spread the fruitcake on a plate and microwave until slightly dry, 1 to 2 minutes. Chop any large pieces of fruit or nuts, then let cool. Mix the butter, mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Mix in the dried fruitcake and refrigerate until firm, about 30 minutes.
- Drain the pork and pat dry. Insert a paring knife into the curved side of each medallion to create a small pocket in the middle. Open the pocket with the knife or your fingertip and tuck spoonfuls of the fruitcake stuffing inside. Secure each opening with a toothpick.
- Preheat the oven to 350 degrees. Season the pork with pepper. Heat the vegetable oil in a large skillet over high heat, then add the pork and cook until golden brown, about 3 minutes per side. Transfer to a baking dish and bake until cooked through, about 12 minutes.
- Wipe out the skillet. Add the sherry, then return to medium heat, bring to a boil and reduce by about half. Add the cream and simmer until thickened, about 5 minutes. Season with salt and pepper. Remove the toothpicks and slice the pork medallions in half crosswise. Serve with spinach, if desired, and drizzle with the cream sauce.