Kuhinjica - Krmenadle sa nadevom - Twin pork steaks with stuffing

Potrebno je:

1 kg krmenadli bez kostiju(u komadu)
100 gr mlevenih oraha
50 gr zelenih maslinki
2 kašike rendalog parmezana
1 kašičica senfa
1 čaša kisele pavlake
100 gr majoneza
2 kašičice kečapa
1 kašika maslaca
100 ml belog vina
so i biber
ulje

Meso uzduž duboko zaseći na dva mesta, do polovine visine mesa,pa u ove otvore staviti nadev od samlevenih maslinki, mlevenih oraha, rendanog parmezana, senfa i malo bibera. Zatim staviti u sud za pečenje i preliti mešavinom ulja, istopljenog maslaca i belog vina.
U pećnici zagrejanoj na 250 °C peći 25 minuta, a zatim smanjiti temperaturu na 200 °C i peći još oko 90 minuta, dok meso ne bude mekano. Pred kraj pečenja posoliti i povremeno prelivati sa sokom. Kada je meso gotovo, izvaditi ga na dasku da se malo prohladi, a u prohlađen sok umešati pavlaku, majonez i kečap, sve dobro izmešati i sipati u oval za služenje.Odozgo poređati tanko isečeno nadeveno meso.Prilog po želji.

Twin pork steaks with stuffing

Ingredients:

1 kg pork steaks without bones
100 gr ground walnuts
50 gr green olives
2 tablespoons of grated parmesan cheese
1 teaspoon of mustard
1 cup of sour cream
100 gr of mayonnaise
2 teaspoons of ketchup
1 tablespoons of butter
100 ml of white wine
Salt and pepper
Oil

Cut into a meat along in two places up to half of height of an entire steak. Stuff both holes with stuffing made from ground olives, ground walnuts, grated cheese, mustard, and little bit of pepper. Place it into baking pan and pour over with mixture made from oil, melted butter and white wine. Bake in preheated oven on 250 °C for 25 minutes, then lower temperature to 200 °C and bake for 90 more minutes .Towards the end add salt and periodically coat with juices . When meat is done, remove it from the oven and place it on cutting board to cool a bit. In warm like juices that meat baked in add sour cream, mayonnaise, ketchup, stir well and pour it on serving platter. Arrange meat on top of it, and serve it with desired side dish.