Pork Scalopine With Feta And Pine Nuts - cooking recipe

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)

Preparation

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.