Stuffed pork steaks

Ingredients for 4 servings:

• 800 g pork steak(s) (back) in one piece
• 4 tomatoes
• 2 onions
• 150 g Camembert(s) (40-60% fat)
• 200 g mushrooms
• Basil, fresh or dried
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very juicy due to the filling

Cut the pork loin into approximately 100g butterfly steaks (best done by a butcher). Pound these slightly thinner and season the steaks with salt and pepper. Trim or peel the tomatoes, onions, and mushrooms. Dice them along with the Camembert. Place them on the steaks and spread them out. It’s best to place them on one side only. Then either place a basil leaf on the filling or sprinkle with some dried basil. Fold the steaks together and secure the open ends with toothpicks (or use a roulade clamp – but the toothpicks work very well). Sear the stuffed steaks on both sides until hot. Then place them in a preheated oven at 200°C and braise for about 5 minutes. Serve with a cheese sauce and tagliatelle pasta. Tip: The steaks must be cooked through, otherwise the Camembert in the filling won’t melt.