Pork Scalopine With Feta And Pine Nuts Recipe

Name: Pork Scalopine With Feta And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pork Scalopine With Feta And Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Scalopine With Feta And Pine Nuts

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