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Parmigiana-style stuffed pork loin medallions

Parmigiana-style stuffed pork loin medallions title

Parmigiana-style stuffed pork loin medallions

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preparation time

00:20 20min

Cooking time

00:60 60min


  • 1 half loin of Olymel pork, about 2 kg
  • 1 package 450 g Olymel Italian sausages
  • 250 g grated Parmesan cheese
  • 175 g grated mozzarella cheese
  • 3 cloves garlic, finely chopped
  • 2 tbsp finely chopped fresh basil or 1 tbsp dried basil
  • 12 large fresh basil leaves
  • Salt and freshly ground pepper to taste
  • 750 ml store-bought marinara sauce


  1. Preheat oven to 375° F (190° C)
  2. In a large bowl, mix together sausage meat, 75 g Parmesan, garlic and chopped basil. Set aside
  3. Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly.
  4. Spread sausage stuffing evenly over pork loin, roll up tightly and tie with roasting twine.
  5. Transfer to an ovenproof dish, season with salt and pepper, and bake until an internal temperature of 165°F (75°C) is reached, about 60 minutes. Remove the loin from the oven and cover with aluminum foil. Let rest for 10 minutes, then slice into 12 equal slices.
  6. Place the slices on a parchment-lined baking sheet, top each slice with hot marinara sauce, a basil leaf, the remaining Parmesan and the mozzarella cheese.
  7. Bake until cheese is golden brown.