Stuffed Pork Steak
Pork steaks have come down in price over recent years, yet this is a special occasion dish. Tender and delicious.
||Meat & Poultry
- 1 large nicely rounded pork steak
- 2-3 tablespoons oil
- 150g (6oz) breadcrumbs
- 3 tablespoons finely chopped parsley
- 2 tablespoons finely chopped sage leaves
- I medium onion finely chopped
- Salt and freshly ground pepper
- 75g butter
- Melt the butter and sauté the onions until opaque- do not brown.
- Add chopped parsley and sage to the breadcrumbs. Season with salt and pepper.
- Add the sautéd onions in butter to the bread cumbs and mix well. Prepare the pork steak:
- Remove most of the outer fat and membrane. Slit the pork steak down the centre and flatten it out by scoring with a filleting knife until it is a thin and wide as possible. Then place in a freezer bag and roll to flatten further.
- Place stuffing inside and stitch up the outside or use 2 skewers to seal the sides.
- Lightly brown the outside of the pork steak in a little oil in a pan. Afterwards wrap it in parchment and tin foil and place in a pre-heated oven.
- Cook for 20 minutes starting at oven heat 190C, 375F, Gas 5 . Reduce the heat to 175C, 325F, gas 3 for 35 minutes until tender.
- Open foil towards end of cooking time, pour off the juices and return to the oven to brown the outside.
- Add the juices to the gravy. Pull tread or skewers off the pork. Allow meat to stand, and then slice thinly.
Serve with green vegetables and potatoes. For a special occasion serve with stuffed vegetables or ratatouille.