Pork Loin Steaks with Parmesan Rings

by Stefan Kolsch

Fill the rings with the peas and garnish if desired with newly sprouted red cabbage
SERVINGS    
 
4
PREPARATION TIME
15 MINS
COOKING TIME
1 HOUR

Ingredients

2 tbsp Olive oil

Salt & pepper

Pork Loin Steaks with Parmesan Rings

Instructions

1. Preheat both the oven and a baking tray to 80ºC without the fan. Pat the steaks dry with kitchen paper. Brush the steaks all over with olive oil. Heat a griddle pan over a high heat and sear the steaks for 1-2 minutes each side, until browned. Place on the preheated tray and season with salt and pepper. Set the meat thermometer to 70ºC and insert the probe horizontally into the centre of one of the steaks. Put in the oven until the thermometer alarm sounds (approx. 45-60 minutes).

Ingredients for the sauce:
1 Onion (chopped)
1 clove Garlic (chopped)

 

2. For the sauce, heat the butter in a pan over a medium heat. Sauté the onions and garlic in the butter until caramelised. Add the beef stock and simmer until reduced by half. Add the cream, bring to the boil and mix with a hand-held blender until smooth. Season with salt and pepper, and keep warm until ready to serve.

 

Ingredients for the parmesan rings:
30g Parmesan (grated)
1 tsp Olive oil
1 tsp Plain flour
1 Egg white
300g Green peas
1 tsp Sugar
15g Butter
2 tbsp Water
20g Butter
100ml Rich beef stock
200ml Double cream

 

3. For the parmesan rings, mix the parmesan with the oil, flour and egg white to form a smooth dough. Roll the dough between two sheets of baking parchment into a square approximately 20cm x 20cm. Remove the top sheet of baking parchment. Using a sharp knife, cut the dough into four strips approximately 5cm wide, with the baking parchment still attached underneath. Heat a large pan over a medium heat and cook each strip, parchment side down, until golden brown (approximately 1-2 minutes). Take out and quickly form into a ring, then carefully remove the parchment. Put the peas, sugar, butter and water into a pan and cook for 4-5 minutes. Season with salt and pepper.

4. To serve, arrange the parmesan rings on preheated plates. Fill the rings with the peas and garnish if desired with newly sprouted red cabbage or alternatively you can use deep fried, finely shredded beetroot. Remove the meat from the oven and arrange with a spoonful of sauce at the side, and serve with garlic bread or noodles. Alternatives: Pork Chops or Pork Fillets Season with salt and pepper, and keep warm until ready to serve.

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