Parmigiana-style stuffed pork loin medallions

Dinner
Fresh meats
Fresh sausages
For gatherings

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Médaillons de longe de porc farcie façon Parmigiana avec légumes grillés.

Portions12

Preparation20 min

Cooking60 min

This delicious recipe for stuffed pork loin medallions Parmigiana style is perfect for a refined dinner. This preparation combines rich flavors and an elegant presentation that will impress your guests.

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
750 ml store-bought marinara sauce
Salt and freshly ground pepper to taste

Used products

Third of boneless pork loin

Hot italian sausages

Preheat oven to 375° F (190° C)
In a large bowl, mix together sausage meat, 75 g Parmesan, garlic and chopped basil. Set aside
Cut the pork loin lengthwise into a wallet, cover with plastic wrap and flatten with a rolling pin. Spread the sausage stuffing evenly over the pork loin, roll up tightly and tie with roasting twine.
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.
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.
Bake until cheese is golden brown.