Stuffed Pork Steak

Ingredients

• 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

Directions

1. Melt the butter and sauté the onions until opaque- do not brown.
2. Add chopped parsley and sage to the breadcrumbs. Season with salt and pepper.
3. Add the sautéd onions in butter to the bread cumbs and mix well. Prepare the pork steak:
4. 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.
5. Place stuffing inside and stitch up the outside or use 2 skewers to seal the sides.
6. 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.
7. 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.
8. Open foil towards end of cooking time, pour off the juices and return to the oven to brown the outside.
9. Add the juices to the gravy. Pull tread or skewers off the pork. Allow meat to stand, and then slice thinly.

Serving suggestions:

Serve with green vegetables and potatoes. For a special occasion serve with stuffed vegetables or ratatouille.