Fruitcake-Stuffed Pork Medallions Recipe

Name: Fruitcake-Stuffed Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 1 -pound pork tenderloins, sliced into 2-to-3-inch medallions; 1 cup crumbled fruitcake; 6 tablespoons unsalted butter, softened; 3 tablespoons dijon mustard; 1 teaspoon Worcestershire sauce; Freshly ground pepper; 2 tablespoons vegetable oil; 1/2 cup dry sherry; 1 1/2 cups heavy cream; Sauteed spinach, for serving (optional)

Servings: persons

Kosher salt
2 1 -pound pork tenderloins, sliced into 2-to-3-inch medallions
1 cup crumbled fruitcake
6 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 teaspoon Worcestershire sauce
Freshly ground pepper
2 tablespoons vegetable oil
1/2 cup dry sherry
1 1/2 cups heavy cream
Sauteed spinach, for serving (optional)

1
Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl.
2
Add the pork medallions, cover and refrigerate 1 to 4 hours.
3
Meanwhile, spread the fruitcake on a plate and microwave until slightly dry, 1 to 2 minutes.
4
Chop any large pieces of fruit or nuts, then let cool.
5
Mix the butter, mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
6
Mix in the dried fruitcake and refrigerate until firm, about 30 minutes.
7
Drain the pork and pat dry.
8
Insert a paring knife into the curved side of each medallion to create a small pocket in the middle.
9
Open the pocket with the knife or your fingertip and tuck spoonfuls of the fruitcake stuffing inside.
10
Secure each opening with a toothpick.
11
Preheat the oven to 350 degrees.
12
Season the pork with pepper.
13
Heat the vegetable oil in a large skillet over high heat, then add the pork and cook until golden brown, about 3 minutes per side.
14
Transfer to a baking dish and bake until cooked through, about 12 minutes.
15
Wipe out the skillet.
16
Add the sherry, then return to medium heat, bring to a boil and reduce by about half.
17
Add the cream and simmer until thickened, about 5 minutes.
18
Season with salt and pepper.
19
Remove the toothpicks and slice the pork medallions in half crosswise.
20
Serve with spinach, if desired, and drizzle with the cream sauce.
21
Photograph by Yunhee Kim

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 2 1 -pound pork tenderloins, sliced into 2-to-3-inch medallions, 1 cup crumbled fruitcake, 6 tablespoons unsalted butter, softened, and more.

Yes, Fruitcake-Stuffed Pork Medallions falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruitcake-Stuffed Pork Medallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions