Ingredients Jump to Instructions ↓

  1. 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)

Instructions Jump to Ingredients ↑

  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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