Natural Pork Cutlets Stuffed with Green Butter and Snap Peas

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Natural pork cutlets stuffed with green butter and snap peas

Ingredients

Danish Blue Cheese - 3.5 oz
Butter - 3.5 oz
Snap Peas - 14.1 oz
Fish Oil - 1 tablespoon
Olive Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Garlic - 2 cloves
Pork tenderloin - 14.1 oz

Step by Step guide

Step 1

Chop the butter and blue cheese (I used Danish Blue, but Gorgonzola can also be used) in a blender. It is not necessary to make a paste; just mix well. If the blender struggles, you can chop it with a knife or grate it.

Step 2

Form a cylinder from the mixture on foil or plastic wrap and place it in the freezer for 20–30 minutes.

Step 3

Trim excess fat from the pork loin and cut it into two cutlets about 2–3 centimeters thick. Create a pocket inside each cutlet using a sharp knife.

Step 4

Remove the strings from the snap peas and blanch them in salted water for 5 minutes. Drain in a colander and rinse with cold water. Leave in the colander to let the water drain.

Step 5

Take the butter and cheese mixture out of the freezer, slice it into rounds, and place it in the pockets of the cutlets, ensuring not too much but also not too little. When I made this, I thought it would be good to dip it in egg and breadcrumbs because the butter melted and the cheese leaked out. But decide for yourself what is best. I will bread it next time.

Step 6

Season the cutlets with salt and pepper and fry them in 2 tablespoons of oil for 5 minutes on each side.

Step 7

In a wok, heat 1 tablespoon of olive oil until it smokes, crush the garlic, quickly sauté it, and add the peas. Stir-fry the peas for 2 minutes, then add the fish sauce, season with salt and pepper, and sauté for another minute.