Stuffed Pork Rolls
Over a year ago
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Ingredients
- 4 pork steaks or boneless chops
- 2-3 tblspns cream cheese
- 8 olives chopped
- 4 sundried tomatoes. roughly chopped
- 4 Sage Leaves
- 6 tblspns Breadcrumbs (fresh)
- 1 can chopped tomatoes
- 1 tblspn tomato puree
- 1 glass Red wine
- 2 tsp mustard
- 1 large Carrot. diced
- 1 leek. finely sliced
- 1 tsp sugar
- 1 clove garlic. finely chopped
- 2 handfuls parmesan cheese. grated
- salt and pepper to taste
Accompaniment
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Method
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1
Flatten the pork steaks to about half a centimetre thick.
Mix together the cream cheese, olives, sundried tomatoes, the mustard, about a third each of the garlic, parmesan and breadcrumbs and season to taste.
Spread the mixture over each pork steak and top with a fresh sage leaf. Roll the steaks tightly and brown on all sides in the oil. Place in an ovenproof dish.
Pour off the oil used to brown the meat nd deglaze the pan with the red wine. Add all the remaining ingents except for the parmesan and breadcrumbs, and simmer for about 10 mins. Pour over the pork rolls.
Mix the remaining parmesan and breadcrumbs together and scatter over the top of the dish. Bake at 180 for about 40 mins.
Serve with a crisp salad and crusty bread.
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This is a good recipe, I served it with veg and cous cous.Next time I will fry off the carrots to soften them first. I'll also use less sage and chop it rather than add a whole leaf as that can lead to one instense mouthful!