Loin stuffed with apples and a side dish of mashed potatoes and pea pods

Ingredients:

• 8 thin natural cutlets, boneless
• 1.2 kg potatoes, peeled and cut into pieces
• 0.5 cups of milk
• 120 g of cream cheese
• 1 small onion, finely chopped
• 2 tbsp chopped fresh chives, optional
• 1 tbsp olive oil or vegetable oil + extra for drizzling
• 2 slices bacon, chopped
• 1 small McIntosh apple, chopped
• 2 stalks celery from the middle of a bunch, finely chopped
• 1 small onion, chopped
• 2 tablespoons chopped fresh sage leaves, or 1 teaspoon ground dried sage
• 2 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried leaves
• 2 corn muffins
• 900 g sugar snap peas in pods
• 1 cup chicken broth or water
• 1 tbsp (15 g) butter

Preparation:

1. Cover the potatoes with water and add salt. Cover the pan and bring to a boil. Boil the potatoes until tender, about 12 minutes. Drain and leave the potatoes in the hot pan to dry.
2. Heat the milk, cream cheese, and onion over medium-low heat until the cream cheese and milk are combined and the mixture comes to a simmer. Pour the hot cream cheese and milk mixture into the potatoes and mash to the desired consistency. Add a little more milk to make the puree softer. Season with salt to taste and transfer to a serving platter. Sprinkle with chopped chives.
3. Heat a medium skillet over medium-high heat. Add the vegetable oil and bacon and cook for 2 minutes. Add the apple, celery, and onion and season with the herb mixture, salt, and pepper. Reduce the heat to medium. Simmer the vegetables for 5 minutes, stirring frequently. Chop. corn muffins into the frying pan and mix everything.
4. Heat a large skillet or grill pan over medium-high heat. Drizzle the steaks with oil and season with salt and pepper. Cook for 3-4 minutes on each side. Be careful not to overcook the meat. The steaks should be firm but still release juices.
5. In a medium saucepan, combine the peas, broth, and 1 tablespoon (15 g) of butter and heat over medium-high heat. When the liquid comes to a boil, cover the pan and reduce the heat to low. Simmer the peas for 3-5 minutes, until tender but still green. Remove the pan from the heat and season the peas with salt to taste.
6. Assemble the stuffed steaksPlace a thin steak on a plate or serving platter. Spoon the filling over the top, allowing some of it to spill onto the plate, and top with a second steak. Assemble 3 more servings in the same manner. Serve with garnished with mashed potatoes and peas.