Pork Scalopine With Feta And Pine Nuts

A delicious-sounding recipe that i'm intending to make soon, found this morning at the hairdresser's - i usually come away with several recipes! :) this one is from the february/march issue of the new zealand magazine 'dish'. there are serving suggestions for a salad comprising a thinly sliced raw fennel, rocket, orange and roasted almonds, but obviously you can serve this with a salad of your choice. my preference would be to serve it with a potato salad and salad greens. the preparation and cooking times below do not include the 5 minutes resting time after the pork rolls have finished cooking.

Steps

Cut the pork in 2 cm / 3 / 4 inch slices , place cut side down between 2 sheets of plastic wrap and gently pound to 1 / 2cm / 1 / 4 inch thick slices.

You will have about 8 slices.

Stuffing: combine the breadcrumbs , parmesan cheese , selected herbs , lemon zest , garlic and pine nuts in a bowl.

Add the olive oil and stir with a forkuntil they are well-combined and season to taste with the salt and pepper.

Assembling: lay the pork slices on the bench and spread with the dijon mustard.

Divide the breadcrumb mixture evenly between the slices of pork , pressing in onto each piece lightly.

Cut the feta into long slices and lay one on each piece of pork.

Roll up each piece of pork and secure it with kitchen string.

Refrigerate if not cooking immediately.

Cooking: preheat the bbq , brush the pork rolls with olive oil and season.

Grill over a medium heat , turning to cook on all sides , for a total of about 6-8 minutes.

Cooking time will depend on the thickness of the rolls.

Rem.

Ingredients

pork fillets, fresh breadcrumb, parmesan cheese, fresh herbs, garlic cloves, lemon, pine nuts, olive oil, sea salt, fresh ground black pepper, string, dijon mustard, feta