Chicken-Wrapped Pork Medallions

Pork

INGREDIENTS

500g (1.1 lb) pork tenderloin, sliced into 2–3 cm thick medallions
500g (1.1 lb) thin chicken breast slices (or pounded thin)
2 tbsp olive oil
1 tbsp butter (for extra richness)
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper
Kitchen twine or toothpicks

Optional Glaze for Extra Flavour

2 tbsp honey
1 tbsp soy sauce
1 tsp Dijon mustard

STEP 1

Prepare the Pork Medallions

Slice the pork tenderloin into medallions of even thickness. Pat dry with a paper towel to ensure better searing.

STEP 2

Marinate for Flavor

In a small bowl, mix olive oil, garlic, rosemary, smoked paprika, salt, and pepper. Rub this marinade over the pork medallions and chicken slices. Let it rest for 15–20 minutes (or overnight in the fridge for deeper flavor).

STEP 3

Wrap the Pork with Chicken

Take each pork medallion and wrap it tightly with a thin slice of chicken. Secure with kitchen twine or toothpicks to hold the wrap in place.

STEP 4

Cooking Options

For Grilling (Smoky & Charred):

Preheat grill to medium-high heat.
Sear each side for 4–5 minutes, rotating to ensure the chicken cooks evenly.
Brush with the honey-soy glaze in the last 2 minutes of grilling.

For Roasting (Juicy & Tender):

Preheat oven to 200°C / 400°F.
Heat an oven-proof skillet with olive oil and butter over medium-high heat.
Sear medallions 2 minutes per side until lightly browned.
Transfer skillet to the oven and roast for 12–15 minutes or until internal temperature reaches 70°C / 160°F.
Optional: brush with glaze and roast for an additional 2 minutes for a shiny, flavorful finish.

STEP 5

Rest and Serve

Remove the twine or toothpicks, let the medallions rest for 5 minutes, and garnish with fresh rosemary sprigs. Serve with roasted veggies, creamy mashed potatoes, or a fresh garden salad. 🥗

Printable Recipe Cards

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