Pork loin medallions stuffed with Brie cheese

These pork medallions with Brie, bacon and red fruits are an elegant, juicy and contrasting recipe. The pork loin is stuffed with creamy Brie cheese, wrapped in smoked bacon and finished with a bright red fruit, red wine, honey and balsamic reduction.

It is an ideal recipe for a special dinner, a celebration at home or for when you want to prepare a main course with restaurant presentation, but with clear and easy-to-follow steps.

Quick recipe information

Ingredients

For the pork medallions

• 4 thick pork loin medallions, 180 to 200 g each
• 180 g of Brie cheese, cut into cubes
• 8 slices of smoked bacon
• 2 tablespoons of olive oil
• 30 g of butter
• 2 teaspoons of fine salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon fresh chopped thyme
• 2 sprigs fresh rosemary

For the red fruit reduction

• 200 g of red berries, mix of raspberries, blackberries and blueberries, fresh or frozen
• 120 ml de red wine
• 2 tablespoons of honey
• 1 tablespoon muscovado sugar
• 1 tablespoon of balsamic vinegar
• 1 teaspoon orange zest
• 1 pinch of salt
• 20 g de mantequilla fría

How to make pork medallions with Brie, bacon and red fruits

The key to this recipe is to sear the bacon well, not to overcook the loin and to let the meat rest before serving. This way the juices redistribute and the Brie cheese maintains a creamy texture.

1. With a sharp knife, make a lateral cut in each pork loin medallion to form a pocket, making sure not to cut through the meat.
2. Stuff each medallion with cubes of Brie cheese and press gently to distribute the cheese inside the meat. If necessary, secure the opening with a toothpick.
3. Season the medallions with salt, freshly ground black pepper, garlic powder and chopped fresh thyme, covering the entire surface.
4. Wrap each medallion with two slices of smoked bacon, overlapping them slightly to cover the perimeter. Secure with kitchen twine or toothpicks so they maintain their shape during cooking.
5. Heat a heavy skillet over medium-high heat with the olive oil. Place the medallions and brown them for 2 to 3 minutes per side, including the edges, until the bacon is well browned and crispy.
6. Add the butter and rosemary sprigs. Tilt the skillet slightly and continuously baste the medallions with the foamy butter for a couple of minutes to enhance the flavor and promote even browning.
7. Transfer the medallions to a preheated oven at 180 °C and bake them for 8 to 12 minutes, depending on the thickness, until an internal temperature of 63 °C is reached.
8. Remove the medallions from the oven and let them rest for 5 minutes before serving so that the juices redistribute and the Brie remains creamy.

How to prepare the red fruit reduction

1. Place the red fruits, the red wine, the honey, the muscovado sugar, the balsamic vinegar, the orange zest and the pinch of salt in a saucepan.
2. Cook over medium heat, stirring occasionally, until the mixture reduces by approximately half and acquires a slightly thick consistency.
3. Remove the saucepan from the heat and incorporate the cold butter, mixing until a bright and silky sauce is obtained.
4. If you prefer a finer texture, strain the reduction before serving.

How to serve

Place a mirror of the red fruit reduction on the plate, arrange the pork medallion on top and add a few additional drops of sauce around. Serve immediately to enjoy the contrast between the golden bacon, the creamy Brie and the sweet and sour sauce.

Tips for juicy medallions

• Do not completely cut the medallion when forming the pocket; this way the cheese stays better inside the meat.
• Use thick smoked bacon so that it adds flavor and helps protect the loin during cooking.
• Also brown the edges of the medallion so that the bacon is uniform and has a better texture.
• Use a kitchen thermometer to avoid overcooking the pork loin.
• Let the meat rest before cutting or serving it; this step helps preserve the juices.

What to accompany these pork medallions with

These medallions combine very well with mashed potatoes, roasted vegetables, green salad, creamy rice or a simple pasta with butter and herbs. The red fruit reduction is also delicious with mild side dishes, because it adds acidity, sweetness and shine to the dish.

Frequently asked questions

Can I use frozen red fruits?

Yes. You can use fresh or frozen red fruits. If you use them frozen, it is not necessary to completely thaw them; just cook the reduction a few more minutes until it thickens.

Can I change the Brie cheese?

Yes. You can substitute the Brie for Camembert if you are looking for a similar texture. You can also use a creamy cheese with a mild flavor, although the result will be different.

Can I prepare the medallions in advance?

You can stuff, season, and wrap the medallions with bacon a few hours before. Store them well covered in refrigeration and cook them just before serving to better preserve the texture of the bacon and the juiciness of the meat.

Recipe Summary

These Brie-stuffed pork medallions are a perfect option when you want to prepare a showy and flavorful main course. The bacon provides a golden and smoky exterior, while the red berry reduction with red wine and balsamic balances the richness of the cheese with a sweet and sour touch.