Saturday, 27 November 2010

Stuffed Pork Loin with Caramelised Apple

This is my exciting variation of a standard pork chop. The meat is tender and stuffed with melted parmesan and garlic, and these savoury flavours are accompanied by sweet and sticky caramelised apples which work really together! What's more this dish is quick to prepare and cook, so just perfect for a mid week dinner.

Top tip: Why not play around with the stuffing? Try experimenting with different cheeses and herbs to create the ultimate filling!

Serves 2

INGREDIENTS:

Pork Loin - 2 steaks
Fresh Thyme - 2 sprigs
Garlic Paste - a pea-sized amount
Shaved Parmesan - a small handful
Salted Butter - 30g

For the caramelised apples:

Apple (Braeburn) - 1
Light Brown Soft Sugar - 1tsp
Salted Butter - 20g

1. First prepare the pork loins. Make a pocket inside each steak. This is done using a sharp knife, piercing through the long edge of the pork ensuring the knife does not pass all the way through, and cutting from side to side.

2. Using your finger rub a little garlic paste into the inside of each pocket. Next insert half the parmesan shavings and a small amount of butter. Press lightly on each steak to spread the filling evenly.

3. Slice the apple into segments. Using two non-stick pans, melt the remaining quantities of butter in each.

4. In the larger buttered pan place your stuffed pork loins and add the thyme sprigs. Fry on a medium heat for roughly 3 minutes on each side, until the meat is cooked through.

5. Meanwhile, whilst the pork is cooking, place the apple segments in the smaller buttered pan and sauté in the butter until lightly browned. Sprinkle over the sugar, and sauté until the sugar has caramelised. This takes about the same time as the pork to cook.

Serve with a Pomme Fondante and seasonal vegetables, and the juices from the meat.

1 comment:

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