Ricotta Stuffed Pork



This is a great way to jazz up pork steaks for a midweek meal. Serve with brown rice or creamy mashed potatoes on the side, if liked.



• 4 thin-cut pork loin steaks
• 175g ricotta cheese
• 2 tbsp fresh chopped basil
• 1 tsp finely grated lemon zest
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 15g butter
• 450ml meat or vegetable stock
• 4 tbsp dry sherry or apple juice
• 175g green beans, trimmed
• 2 tbsp pine nuts, toasted

1. Place the pork steaks between two sheets of cling film or greaseproof paper and bash with a rolling pin until very thin.
2. In a small bowl, mix the ricotta cheese with the chopped basil and lemon zest and season lightly with salt and freshly ground black pepper.
3. Place a spoonful of the cheese mixture at the base of each piece of pork then carefully roll up to enclose the stuffing and secure each with a wooden cocktail stick.
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Fry the pork rolls for 4-5 minutes, turning once until browned all over. Pour in the stock and sherry or apple juice and simmer for 20-25 minutes until cooked through. Remove the pork rolls and keep warm. Add the green beans to the frying pan and cook for 5-6 minutes until just tender.
5. Slice each pork roll and serve on the green beans with the pan juices and toasted pine nuts.

If you don’t have fresh basil use 1 tsp dried mixed herbs and for extra flavour add a crushed garlic clove.