Southwestern Stuffed Pork

by Ashely M.
(Virginia)

Southwestern Stuffed Pork


Recipe Ingredients:

4 pork medallions (2 ounces each)
1/2 cup panko bread crumbs
1/2 cup rye fresh bread crumbs
1/4 cup grated parmesean regiggiano cheese
2 tablespoons cajun seasonings
1/4 teaspoon salt
1/2 cup shredded sharp cheddar
1/4 teaspoon red pepper flakes (or as needed for more heat)
4 large lumps imitation lobster (or real when testing it at school only had imitation)
1 ounce colorful bell / spicy peppers juilenned
1/2 ounce tomato slivers (juilenned with skin brushed w/evoo)
1 teaspoon garlic powder
2 eggs mixed with 1 teaspoon water

Cookware and Utensils:

toothpicks
mallet
shallow pan
plastic wrap

1. Preheat oven to 375 degree Fahrenheit
2. Place a pork medallion between 2 pieces of plastic wrap use your mallet to pound the medallion to 1/8 of an inch thick. Remove reserve and repeat with remaining medallions
3. In a bowl, mix the bread crumbs (panko and rye), 3/4 parmesan cheese, 3/4 cajun seasonings, 3/4 of red pepper flakes, salt, garlic powder.
4. Place pieces of lobster, tomatoes, peppers, 3/4 of shredded cheddar and a sprinkle of seasonings on top of the pork then roll into a ball and hold in place with tooth picks.
5. Roll pork into bread crumbs shake off excess, dip into eggs mixture, then roll back into the bread crumbs.
6. Place pork rolls, seam side down into a shallow oven safe dish sprinkle tops with red pepper flakes, cajun seasonings.
7. Place in the oven for about 35-40 minutes until pork is done and bread crumbs are golden brown.

To serve remove toothpicks and sprinkle with shredded cheddar and cajun seasonings.

Pork should be 165 degrees Fahrenheit when done.

Serves 4.

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Mar 29, 2011
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Delicious dish
by: Marcus N

Ashely brought this dish along with some herb roasted garlic potato puree home for me. I was in heaven and now looking at the recipe I like the fact she tells what extra things from the kitchen you will need, so you don't have to run around trying to find the items as your cooking

Mar 29, 2011
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Ashely
by: Mirta H

When she brought this dish home from her final exam I was delighted. It was so good and a recipe she made up that her Chef gave her an A. I ate two and the chef made her make more for him to take home.

Mar 29, 2011
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Very yummy
by: Anonymous

It is really delicious she makes it for us all the time

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