Pork Roulades

I learnt to make Chicken Roulades at the Hospitality Training Institute in Zimbabwe.  They are a bit fiddly to make but they taste great.  With this recipe I substituted the Chicken for Pork and it worked just as well.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

3 x Tablespoons Oil
1 x Packet Pork Steaks (about 4 pieces)
2 x Tablespoons Green Pesto
8 x Spinach Leaves
8 x Slices Italian Pancetta
½ cup Cheese

Method – to prepare the Roulades:

Lay the pork flat on a chopping board.
Cover with some cling film and, using a meat tenderizer, flatten the pork.
Remove the cling film.
Spread a thin layer of pesto over each slice of pork.
Layer the spinach leaves over the pesto (about 2 leaves per slice)
Cut the Pancetta in half and put a slice of it on each spinach leaf.
Sprinkle with Cheese.
Carefully roll them up.
Cover with other half of the Pancetta and pierce with a tooth pick to hold it all together.
Cover with cling film and refrigerate for a couple of hours.

 Method – to cook the Roulades:

Preheat the oven.

Heat the Oil in a pan.

Add the Roulades and cook on a gentle heat, turning continuously.

Once browned, transfer to a baking dish, including the oil, over with tinfoil and cook for about ½ an hour.

Allow to rest for 5 minutes before carving.

Serve on a bed of rice with a side salad.