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.
