Pork Scalopine With Feta and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 28 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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