Contents
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Ingredients
For the steaks
- 5 disc Pork loin
- 5 disc Pork nut
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 2 bunch Mint leaves
- 4 tbsp Lemon juice
- 300 ml Olive oil
- 1 pinch Salt and pepper
For the stuffed baked potatoes
- 5 Pc. Potatoes big
- 1 Pc. Onion
- 1 packet Bacon
- 1 a cup Sour cream
- 100 g Grated cheese
- 1 pinch Salt and pepper
For the stir-fry vegetables
- 2 Pc. Zucchini
- 2 Pc. Paprika
- 500 g Snow peas
- 1 st Clove of garlic
- 1 tbsp Olive oil
For the dip
- 1 a cup Sour cream
- Salt and pepper
Instructions
- Pepper the steaks from the pork loin and from the pork nut and divide according to type into 2 containers, e.g. 2 plastic jars with lids.
- For the marinade, finely chop the mint, onions and garlic cloves and mix with the olive oil and lemon juice. Then pour over the meat and cover the marinated meat in the refrigerator for approx. 6-8 hours.
- Wash the potatoes, wrap them in aluminum foil, place them on a tray and pre-cook them in the oven at 200 degrees for one hour. Then cut in half lengthways and hollow out except for a 1 cm thick layer, put the potato mixture in a bowl. Finely chop the onion. Drain the bacon without fat and add the onions. Tear the bacon slices into small pieces, mix with onions and potato mixture. Add sour cream and cheese, mix well and season with salt & pepper. Fill into the hollowed out potatoes. Baked at 220 degrees for about 15 minutes.
- For the stir-fried vegetables, fry the zucchini, bell pepper, sugar snap peas and garlic in oil. Season to taste with pepper and salt.
- Fry the steaks in a hot grill pan for about 5 minutes on each side and then season with salt.
- For the dip, season sour cream with salt and pepper and fill into bowls.
Nutrition
Serving: 100gCalories: 305kcalCarbohydrates: 3.5gProtein: 6.1gFat: 30g