Blood Transfusions For our Pets
April 27, 2018
Summer Gardening
July 1, 2018
Blood Transfusions For our Pets
April 27, 2018
Summer Gardening
July 1, 2018

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.

Serves 4
Ready in 1 hour

  • 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.

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