Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Spinach Stuffed Medallions of Pork    HT   MC    100mins

Serves 4     Hot   Pork  Vegetables  Herbs    Main Course   Gluten Wheat free



For the Stuffing

½ a Large Onion, finely chopped

50g/2oz Butter

175g/6oz Spinach, chopped

175g/6oz Sausage Meat

2 tbsp Freshly chopped Parsley

1 Egg

Salt & Pepper

1 teasp Fresh Thyme Leaves

A pinch of Nutmeg

Cayenne Pepper

Other Ingredients

2 x 400g/14oz Pork Tenderloins

25g/1oz Butter

2 tbsp Olive Oil

Salt & Pepper

1 Clove of Garlic, crushed




1. Preheat the oven to 170C, 325F, Gas mark 3. Trim all fat from the tenderloins, then remove and discard the transparent skin. Cut off the ends to leave a 23-24cm/9 -9  1/2 inch cylinder. Mince the meat trimmings and reserve for the stuffing. 


2. Cut lengthways almost through the trimmed tenderloins to within one quarter of its thickness. Open each tenderloin out, cover with foil and pound it flat with a wooden mallet or a rolling pin to double its original size. Then pound the edges of the tenderloins flat.


2. To prepare the stuffing, fry the finely chopped onion in half the butter until transparent. Remove the onion and reserve. Add the remaining butter and then fry spinach until soft.


3. In a large mixing bowl combine the sausage meat, minced pork trimmings, onion and spinach, finely chopped parsley, beaten egg, salt and thyme and season with nutmeg and cayenne pepper to taste. Mix well.


4. Season the flattened tenderloin with salt and freshly ground black pepper. Spread the stuffing over the tenderloin and roll it up tightly, folding in the ends and overlapping the long edges slightly. Tie the rolled tenderloin in 4-5 places with string. Season again with salt and black pepper.


5. Heat the olive oil and butter in a heatproof baking dish or small roasting pan. Fry the crushed garlic in the oil until lightly brown. Remove from the pan. Add the pork tenderloin to the pan and brown on all sides.


6. Cover the pan and roast for 45 minutes, basting periodically. Then uncover and cook for 15 minutes to brown the meat.


7. To serve, remove the strings and cut into 12 slices. Serve on a bed of sautéed potatoes.





Click here to ask a culinary question

More information about this recipe

 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©