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Photo of Pork involtini by WW

Pork involtini

6
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pork schnitzel rolled with spinach, capsicum and cheese… Yum!

Ingredients

Pork leg steak, raw

540 g, (buy 600g), fat trimmed

Roasted capsicum, not in oil

⅔ cup(s), (130g), drained, thickly sliced

Baby spinach

40 g

Bocconcini

60 g, halved

Olive oil

1 tbs

Garlic

1 clove(s), crushed

Eggplant

2 small, (Japanese), thinly sliced diagonally

Tomato(es)

4 medium, (roma), quartered lengthways

Green string beans

125 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place pork between 2 sheets of plastic wrap. Using a meat mallet, pound until 3mm thick. Cut each schnitzel in half crossways.
  2. Place 1 piece pork on a board. Top with one-eighth of the capsicum, spinach and cheese. Roll up pork involtini from 1 short end to enclose. Secure with a toothpick or unwaxed white kitchen string. Repeat with remaining pork, capsicum, spinach and cheese.
  3. Preheat a barbecue over medium-high heat (see note). Lightly spray involtini with oil and cook on grill, turning, for 4–5 minutes or until browned and cooked through. Transfer to a plate. Cover involtini with foil and set aside to rest for 5 minutes before slicing thickly.
  4. Meanwhile, combine oil, garlic, eggplant, tomatoes and beans in a large bowl. Cook vegetable mixture on flat plate, turning, for 5 minutes or until browned and tender. Serve pork involtini with vegetables.

Notes

SERVING SUGGESTION: Baby spinach leaves, plus wholegrain bread. TIP: You can also cook involtini on a chargrill and vegetable mixture in a non-stick frying pan.

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