Individual Pork Roasts
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 butterfly pork steaks 30 g butter 1 small onion, finely chopped
1 stick celery, finely chopped 3/4 cup wholemeal breadcrumbs ground pepper
20 g melted butter (extra) 2 tablespoons stock or water Sauce: 1/2 cup apple puree
1 tablespoon white vinegar 1 teaspoon brown sugar ground pepper



1 Lightly pound pork steaks and trim off excess fat. Melt butter in a pan, add onion and celery and cook until onion browns.
2 In a small bowl combine breadcrumbs, onion and celery mixture and pepper, to taste. Place seasoning mixture on half of each pork steak, fold steaks to cover the seasoning.
3 Place pork steaks into a greased ovenproof dish. Melt extra butter and brush over steaks. Add stock or water to pan. Cover and cook at 180 C for about 30 minutes, or until meat is just cooked.
4 Remove steaks from pan and keep warm. Strain pan juices and reserve for sauce.
5 To prepare Sauce: Pour apple puree into a small pan, add vinegar, reserved pan juices, sugar and pepper to taste. Heat sauce to boiling point and pour over pork steaks.
6 Note: Pork noisettes may be used. You may need to flatten them out slightly with a meat mallet.

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