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."
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by IngridH photo by IngridH
photo by IngridH photo by IngridH
Ready In:
16 Pork Scalopine with Feta and Pine Nuts rolls




  • 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.

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  1. 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!
  2. 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!


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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