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Country Fruited Pork Olives

umaima's picture
Love the way pork has been used to create this visually pleasing dish. It's a little elaborate but worth the effort. Prepare Country Fruited Pork Olives for the upcoming Labor Day party and you wont regret it.
  Thin pork leg steaks 6
  Onions 2 , finely chopped
  Butter 1⁄2 Ounce (1 Tablespoon / 15 Gram)
  Eating apples 1 , finely chopped
  Fresh breadcrumbs 2 Ounce (1 Cup / 50 Gram)
  Chopped sage 2 Teaspoon (10 Milliliter)
  Freshly ground black pepper To Taste
  Egg yolk 1
  Olive oil 2 Tablespoon (30 Milliliter)
  Tomatoes 1 Pound, skinned and chopped (450 Gram)
  Chicken stock/Vegetable stock 1⁄4 Pint (2/3 Cup / 150 Milliliter)
  Tomato puree 1 Tablespoon (15 Milliliter)
  Mixed herbs 1⁄2 Teaspoon, dried (2.5 Milliliter)
  Caster sugar 1 Pinch
  Jacket potatoes with soured cream and chives 1 Cup (16 tbs) (For Serving)
  Mixed green salad 1 Cup (16 tbs) (For Serving)
  Salt To Taste

Place a slice of pork in a plastic bag and beat with a rolling pin or meat mallet to flatten.
Repeat with the remaining slices of meat.
Fry (saute) half the chopped onion in the butter for 2 minutes, stirring, to soften.
Stir in the remaining stuffing ingredients.
Spread over the slices of meat and roll up.
Secure with wooden cocktail sticks (toothpicks).
Make the sauce.
Heat half the oil in a saucepan (suitable for transferring to the barbecue).
Add the remaining sauce ingredients and a little salt and pepper.
Bring to the boil and simmer for about 8 minutes until pulpy, stirring occasionally.
Brush the pork olives with the remaining oil.
Barbecue for 6-7 minutes on each side until cooked through and golden.
Remove the cocktail sticks and serve with the tomato sauce, Jacket Potatoes with Soured Cream and Chives and a mixed green salad.

Recipe Summary

Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (20 votes)


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Country Fruited Pork Olives Recipe