Pork involtini
4
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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