Stuffed pork cutlets with roasted vegetables and soft polenta

Ingredients:

Soft polenta with sage

• 2 cups of milk
• 1 cup quick-cooking polenta
• 0.5 tbsp. grated parmesan
• 1/4 tbsp. mascarpone
• 2 fresh sage leaves, thinly sliced

Baked vegetables

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups cauliflower florets
• 3 tbsp. l. olive oil
• Red pepper flakes
• Seeds of 1 pomegranate, for serving

Stuffed pork cutlets

• 3 strips of bacon, cut into strips
• Half a Spanish onion, finely diced
• 2 Granny Smith apples, peeled and cut into 1cm cubes.
• 0.5 tbsp. Calvados
• 1 sprig of rosemary, leaves finely chopped
• 0.5 cup golden raisins
• 0.5 tbsp. breadcrumbs
• 1 egg, lightly beaten
• 3 natural pork loin cutlets, 2 cm thick, on the bone
• Olive oil, for frying
• 0.5 cups sherry vinegar
• 0.5 tbsp. maple syrup
• Special equipment: silicone baking mat

Preparation:

1. Polenta:
   
   Combine the milk and 2 cups of water in a medium saucepan and bring to a boil over medium-high heat. Season generously with salt. Gradually whisk in the polenta; once all the polenta has been added, reduce the heat to medium and begin stirring with a wooden spoon. Cook the polenta, stirring frequently, until it begins to pull away from the sides of the pan; add more water if the polenta becomes too thick.
2. The polenta should be tender and velvety when finished. Remove from heat and stir in the Parmesan, mascarpone, and sage. Cover and keep warm.
3. Preheat oven to 200°C. Line a baking sheet with a silicone baking mat.
4. Baked vegetables:
   
   Combine the Brussels sprouts and cauliflower in a large bowl. Add olive oil and a pinch of salt and red pepper; toss to coat. Arrange the vegetables on the prepared baking sheet in a single layer. Bake until golden brown, 20-25 minutes, tossing halfway through. Transfer the vegetables to a serving platter and sprinkle with pomegranate seeds.
5. Stuffed pork cutlets:
   
   Preheat the oven to 190°C (375°F). Place the bacon in a skillet and cook over medium heat until crisp. Add the onion and cook for 4-5 minutes. Add the apples and cook for another 3-4 minutes. Carefully add the Calvados (it may flare up) and reduce it. Add the rosemary, raisins, and salt to taste. Transfer the filling to a large bowl along with the breadcrumbs and beaten egg; stir until evenly distributed.
6. Season the pork with salt. Insert a small knife into the rounded side of each cutlet and cut a deep pocket about 5 cm wide. Fill the pockets with the filling. Heat a large skillet over medium heat and brush with olive oil. Fry the pork cutlets until golden brown on all sides. Transfer them to a baking sheet and bake in the oven for 15 minutes.
7. Meanwhile, pour the sherry vinegar and maple syrup into a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid has reduced by half. Be careful not to burn the sauce.
8. After 15 minutes of baking, brush the patties with maple sauce on all sides. Return to the oven for another 5 minutes, or until the internal temperature of the meat reaches 145°F (62°C).