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.