Photo of Pork involtini by WW

Pork involtini

5
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pork schnitzel rolled with spinach, capsicum and cheese… Yum!

Ingredients

lean pork leg steak

540 g, (buy 600g), fat trimmed

roasted capsicum, not in oil

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

baby spinach leaves

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 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.

Start eating better than ever!