PORK LOIN STEAKS WITH MELTING MOZZARELLA AND SAGE

 

PORK LOIN STEAKS WITH MELTING MOZZARELLA AND SAGE  

Serves 4

Syn Free, if using cheese as part of a HEX and bacon, instead of Parma ham.

4 lean pork loin steaks, all visible fat removed
50g light Mozzarella cheese (or similar), thickly sliced into 4
8 fresh sage leaves
4 slices of Parma ham (0.5 Syns per slice) or bacon, all visible fat removed


Pre-heat the oven to 180C/Gas 4. Place empty baking tray in to heat through.
Place the pork steaks on a chopping board and, with a sharp knife, carefully make a slit horizontally in one edge of the pork to make a pocket.
Take a slice of the cheese and two of the sage leaves and push it into each pocket.
Season with black pepper and maybe a little salt before wrapping each steak in a slice of Parma ham or bacon.
Spray a large frying pan with Frylight and seal the steaks on all sides.
Place on the hot baking tray and cook for about 15-20 minutes until browned and cooked through.

Lovely with some new potatoes, mushrooms and petit pois.