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