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Filettini di Maiale Ripieni con Caprino e Grigliati
Pork Tenderloin Medallions Stuffed with Carpino & Grilled
Serves 4


12 2 oz pork tenderloin medallions
4 oz goat cheese
1 tsp or 5 mL garlic, minced
4 leaves basil, chopped
1 tsp or 5 mL lemon juice
3 tbsp or 40 mL extra virgin olive oil
2 tsp or 10 mL tomato paste
1 oz or 30 mL dry vermouth

1. In a bowl combine goat cheese, garlic, basil and lemon juice.

2. Pound the medallions and place one teaspoon of the cheese mixture in each centre. Fold over pressing the edges together and secure with a toothpick. Dredge in flour, grilled.

3. In a skillet heat oil and sauté on both sides. Add tomato paste, vermouth and broth. Remove tenderloins and keep hot.

4. Reduce the sauce until a creamy consistency is achieved.

5. Adjust to taste with salt and pepper and pour the sauce over the medallions and serve.

Extra Virgin Olive Oil = EVOO