Pork Scalopine With Feta and Pine Nuts

• pork fillets↗550 g

  just over 17½ ounces

• fresh breadcrumb↗1 cup
• parmesan cheese↗1⁄2 cup

  freshly grated

• fresh herbs1⁄4 cup

  a mixture of basil, oregano, marjoram, thyme, mint or 1/4 cup flat leaf parsley

• garlic cloves↗3

  minced

• lemon↗1

  finely grated zest only

• pine nuts↗1⁄4 cup

  toasted roughly chopped

• olive oil↗2 tablespoons
• sea salt↗

  to taste

• fresh ground black pepper↗

  to taste

• kitchen string

  for assembling

• Dijon mustard↗2 teaspoons
• firm feta↗100 g

  approximately 3½ ounces

Step-by-step instructions

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.