Pork loin stuffed with goat cheese and quince with mashed potatoes

Posted by Carme Pla on Aug 31, 2011 in In the Kitchen, Recipes | 0 comments

Home kitchen

Ingredients (4 guests):

• 8 pork loin steaks
• 250 gr quince
• 200 g goat cheese
• 1 package of Kellogg
• 100g flour
• Salt and pepper
• 2 eggs
• Olive Oil

For the puree:

• 4 medium potatoes
• Sal
• Pepper
• Water

Method:

1. On a rump steak, place goat cheese plates and sheets of quince.
2. Cover with another steak and bread with flour, beaten egg and finally Kellogs.
3. Fry in hot oil until golden brown and crispy outside.

For the puree:

1. Boil the potatoes for 25 minutes.
2. Remove and drain and add salt and pepper.
3. Crush them. That’s all.

Proposal by Matías Fernández, culinary teacher.