Loin stuffed with apples and a side dish of mashed potatoes and pea pods

Votes: 1

How to cook - Loin stuffed with apples and a side dish of mashed potatoes and peas

Time: 40 min.
Complexity: easily
Servings: 4

A complete dinner with meat, a side dish, and vegetables that takes less than an hour to prepare. Yet, it's a unique dish, perfect for a Sunday family dinner. Sear pork steaks and sandwich a succulent filling of apples and celery sautéed with bacon and herbs between the two pieces. Crumbled corn muffins add a subtle, slightly sweet flavor and a pleasant texture. This filling is typically used with chicken, but it also pairs well with pork. Serve the "stuffed" steaks with mashed potatoes mixed with cream cheese, which adds a delicious creaminess, and baby peas simmered in broth with butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 thin natural cutlets, boneless
1.2 kg potatoes, peeled and cut into pieces
0.5 cups of milk
120 g of cream cheese
1 small onion, finely chopped
2 tbsp chopped fresh chives, optional
1 tbsp olive oil or vegetable oil + extra for drizzling
2 slices bacon, chopped
1 small McIntosh apple, chopped
2 stalks celery from the middle of a bunch, finely chopped
1 small onion, chopped
2 tablespoons chopped fresh sage leaves, or 1 teaspoon ground dried sage
2 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried leaves
2 corn muffins
900 g sugar snap peas in pods
1 cup chicken broth or water
1 tbsp (15 g) butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, cream cheese, milk, potato, sugar snap peas, bacon, celery, apples, sage, thyme

Cooking the dish according to the recipe:

Cover the potatoes with water and add salt. Cover the pan and bring to a boil. Boil the potatoes until tender, about 12 minutes. Drain and leave the potatoes in the hot pan to dry.
Heat the milk, cream cheese, and onion over medium-low heat until the cream cheese and milk are combined and the mixture comes to a simmer. Pour the hot cream cheese and milk mixture into the potatoes and mash to the desired consistency. Add a little more milk to make the puree softer. Season with salt to taste and transfer to a serving platter. Sprinkle with chopped chives.

Heat a medium skillet over medium-high heat. Add the vegetable oil and bacon and cook for 2 minutes. Add the apple, celery, and onion and season with the herb mixture, salt, and pepper. Reduce the heat to medium. Simmer the vegetables for 5 minutes, stirring frequently. Chop. corn muffins into the frying pan and mix everything.
Heat a large skillet or grill pan over medium-high heat. Drizzle the steaks with oil and season with salt and pepper. Cook for 3-4 minutes on each side. Be careful not to overcook the meat. The steaks should be firm but still release juices.
In a medium saucepan, combine the peas, broth, and 1 tablespoon (15 g) of butter and heat over medium-high heat. When the liquid comes to a boil, cover the pan and reduce the heat to low. Simmer the peas for 3-5 minutes, until tender but still green. Remove the pan from the heat and season the peas with salt to taste.
Assemble the stuffed steaksPlace a thin steak on a plate or serving platter. Spoon the filling over the top, allowing some of it to spill onto the plate, and top with a second steak. Assemble 3 more servings in the same manner. Serve with garnished with mashed potatoes and peas.