Heat olive oil in a pan. Sweat the onion in the hot oil until translucent and squeeze the garlic. Add the oregano, briefly toast everything together, then remove from the heat.
Cut the saddle of pork into six slices and cut a pocket into each slice. Season inside with pepper and salt. Cut the tomato into thin slices and place one slice in each pocket. Now add one to two teaspoons of the onion mixture. Finally, add grated cheese to the filling. Not too little, but also not so much that it could leak when frying. Depending on the type of cheese chosen, the filling is mild or piquant. Now close the meat pocket with toothpicks and season the steaks on the outside with salt and pepper.
Put some olive oil in a pan and fry the steaks on both sides. Turn down the temperature and fry slowly.
This meat is very suitable for slow cooking in the oven at 80 ° C when the remaining side dishes are not yet ready.
I had stuffed potatoes, paprika boats with Gorgonzola and cucumber salad.
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