Summary

Ingredients

• 800 g pork steak (s) (back) in one piece
• 4 tomato (s)
• 2 onions)
• 150 g camembert (s) (40-60% fat)
• 200 g mushrooms
• Basil, fresh or dried
• salt
• pepper

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Instructions

1. Cut the saddle of pork into butterfly steaks weighing approx. 100 g (it is best to have it made by the butcher). Beat these a little thinner and season the steaks with salt and pepper.
2. Clean or peel the tomatoes, onions and mushrooms. Cut into cubes with the camembert. Pour and distribute on the steaks. It is best to only give it to one side. Then either place a leaf of basil on the filling or sprinkle with some dried basil. Now fold the steaks together and put the open end together with toothpicks (or you can use a roulade clamp - but that with the toothpicks works very well).
3. Fry the filled steaks on both sides while still hot. Then place in the preheated oven at 200 ° C and simmer for about 5 minutes.
4. Serve with a cheese sauce and ribbon noodles.
5. Tip: The steaks must be done, otherwise the camembert won`t melt in the filling.