Prep 10 mins
Cook 8 mins
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.
- 550 g pork fillets (just over 171/2 ounces) or 550 g pork schnitzels (just over 171/2 ounces)
- 1 cup fresh breadcrumb
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 cup fresh herbs, a mixture of basil, oregano, marjoram, thyme, mint or 1⁄4 cup flat leaf parsley
- 3 garlic cloves, minced
- 1 lemon, finely grated zest only
- 1⁄4 cup pine nuts, toasted roughly chopped
- 2 tablespoons olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- kitchen string, for assembling
- 2 teaspoons Dijon mustard
- 100 g firm feta (approximately 31/2 ounces)
- 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. Remove the rolls to a plate and cover loosely and rest for about 5 minutes before serving them.
- SERVING: Snip off the string and cut the rolls in half on the diagonal; transfer to a serving platter and serve with a thinly sliced raw fennel, rocket, orange and roasted almond salad; or your choice of salad.
Delicious!!! I too bought loin chops and pounded them thin. The flavour in this was outstanding and grilled perfectly. I used parsley for the herb and didn't substitute anything. For once. I made this for 123 Hits. Thanks bluemoon!
This was a great dinner! I cut the recipe in half, which was perfect for two of us. Instead of buying pork already cut into scalopine, I used boneless loin chops, and sliced them in half, then pounded each piece into a very thin chop. I followed the rest of the direstions as written, and this was wonderful. The amount of dijon is perfect, you get a hint of the mustard flavor without it being "in your face". The crumb misture gave both a nice flavor, and good texture, and I'd have to say that feta was a great choice for the cheese. It was soft and smooth, not runny, so no puddle of cheese on the plate when you cut into these. We served with rice pilaf to make a full meal. Thanks for posting this one, it's a keeper!