Tomato, oregano and pine nut stuffed pork medallion (Paleo)

INGREDIENTS

Marinade

• 2 tbsp lemon juice;
• 1 tsp extra-virgin olive oil;
• 1 tsp dried oregano;
• 1 garlic clove, minced;


Medallions

• 1 large or 2 small tomatoes, finely
   chopped (try to pat some liquid out of
   them);
• ½ tbsp pine nuts, finely chopped;
• 1 tbsp fresh oregano, chopped;
• Zest of 1 lemon;
• 1 garlic clove, minced;
• 4 pork tenderloin medallions, about
   ½-inch thick;
• 2 tbsp water;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Make a marinade by mixing together the lemon
juice, olive oil, oregano and garlic in a bowl.
Season to taste with sea salt and freshly ground
black pepper.

2 Place the pork medallions between 2 pieces of
plastic wrap and pound them with a meat mallet
until they are about 1 inch thick.

3 Combine together the tomatoes, pine nuts,
chopped oregano and lemon zest in a bowl.

4 Divide the tomato and pine nut mixture over
half of the pork medallions and fold the other
half over the stuffing. Secure the medallions
with butcher’s twine.

5 Place the stuffed medallions in a baking dish
and cover with the marinade. Let marinate in the
refrigerator for about 30 minutes.

6 Heat a frying pan and cook the pork medallion,
reserving the marinade, in some cooking fat for
about 5 minutes on each side, until well cooked.

7 Set aside and reserve while you pour the reserved marinade in a frying pan with the 2 tbsp
water. Cook for 1 minute, scraping the bottom
off any bits of pork.

8 Cut the twine off of the medallions and serve
with the hot liquid.