Pork Roll-Ups With Lemon Linguine - cooking recipe

Ingredients

8 None 2.5 oz pork loin steaks, pounded flat between 2 layers of plastic wrap
4 tsp sun-dried tomato pesto
1/4 lb mozzarella, cut into 8 slices
10 sprigs fresh basil, leaves stripped from stems
6 tbsp olive oil
1 1/4 cup vegetable stock
2/3 lb linguine
1 None lemon, zested and juiced
1 tbsp cornstarch, mixed with a little water until smooth
None None lemon slices, for garnish

Preparation

Season the pork steaks then spread each with 1/2 tsp pesto. Top each with a slice of mozzarella and sprinkle with 1/2 the basil leaves. Roll up and secure with toothpicks. Heat 3 tbsp oil in a saucepan and sear the rolls over high heat, turning, until browned all over. Add the stock, bring to a boil, cover and simmer for 25 mins.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Heat 3 tbsp oil in a saucepan, add the lemon zest and juice and heat briefly. Drain the pasta then toss with the lemon oil and remaining basil leaves. Cook for 2 mins.
To finish, remove the pork rolls from the pan and set aside. Bring the stock to a boil, stir in the cornstarch slurry and season. Return the rolls to the pan and warm through. Arrange the pasta, pork rolls and sauce on plates and garnish with lemon slices.