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  4. Basil-Emmental-Stuffed-Pork
Serves: 1

Basil & Emmental Stuffed Pork

FG 3 | CC 9

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Basil & Emmental Stuffed Pork

Quick and easy pork dish. Perfect served alongside steamed green beans and carrots.

  • 2 medium pork loin steaks
  • 2 x 25g thin slices of lean ham
  • About 12 large basil leaves
  • 30 g Emmental cheese (cut into 2 portions)
  • Spray oil
  • 2 tbsp dry sherry
  • 150 ml chicken stock
  1. Trim all visible fat from pork.
  2. Cut in half horizontally and open out like a book.
  3. Beat out until thin.
  4. Cover each piece of pork with about 6 basil leaves and lay a slice of ham on top.
  5. Place a portion of Emmental on each, fold pork over, tucking in the ham, and secure with wooden cocktail sticks.
  6. Spray a non-stick pan with oil and heat.
  7. Cook the pork over medium heat approximately 4-5 minutes each side or until pork is browned and cooked through.
  8. Remove pork from pan, cover and keep warm.
  9. Add sherry to pan and allow to bubble up for about 30 seconds.
  10. Stir in the chicken stock and boil vigorously to reduce by half.
  11. Remove cocktail sticks from pork and pour the sherried gravy over to serve.