Pork t-bone steaks stuffed

Description

Recipe borrowed from the famous in Greece Argyro Barbarigo. Here steaks are one piece the same time and stuffed with all sorts of Goodies. A recipe for holiday and worthy of your attention.

Ingredients

Pork

2 kg
Pine nuts

1 handful
Walnuts

1 handful
Cognac

0.5 cup
Prunes

6 piece
Dried apricots

6 piece
the tangerine peel

0.5 tsp
Sausage

150 g
Olive oil

4 Tbsp
Garlic

2 tooth
Salt
Thyme

1 tsp
Rosemary

1 tsp
Broth

1 cup
Flour

1 Tbsp
Black pepper

Cooking

Dry the nuts in the oven at 200°C 7-8mins or in the microwave. Walnuts finely chop.

Dried apricots and prunes proverjaem 2-3 minutes in the brandy and leave to stand for 20 min. Add the zest of Mandarin. Take out of the cognac and finely chop.

The remaining cognac ovarium to mediapackage state.

Homemade sausages clear from the film and finely chop

or grind in a blender.

On a dry frying pan we spread our ground sausage and deep fried 5 min. Add 2 tbsp olive oil, finely sliced garlic, saute another 2 min.

Add the nuts, dried fruit, evaporated cognac, salt, pepper.

All knead well and allow to cool.

If large bone in our steaks, then cleaned the edges with a sharp knife from the meat. I had a small bone.

Doing the meat pockets are about 3 cm (I got deeper) and stuffing them with the prepared stuffing.

Meat shift in the pan and roll it with your hands, the remaining olive oil.

Then sprinkle with chopped rosemary and thyme (or oregano), salt and pepper.

Put the meat in a preheated 180°C oven for 2 hours. To find out whether - pierce with a knife and look at the color vytekanija juice. It needs to be light and transparent. If pink, then bake for another. That's how it looks to me.

Put the meat on a dish and cover with foil that remained juicy. The pan with the remaining juices and sprinkle with flour and put on fire. Pour the broth, stirring well all, ovarium to form a sauce.

Cut into portions and served to the table. BON APPETIT!!!

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