Pork Scalopine With Feta and Pine Nuts

Ingredients

• 550 g pork fillets or pork schnitzels (just over 171/2 ounces)
• 1 cup fresh breadcrumb
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh herb, a mixture of basil, oregano, marjoram, thyme, mint or 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. 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. 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. 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. 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. 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.