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Roast Pork, Roast Potatoes & Spiralised Courgettes |
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| Serves 6 |
Prep 10 mins |
Cook 20 mins |
Easy |
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My rating |
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Ingredients |
50g sultanas or ready to eat apricots
25g pine nuts
100g prosciutto, finely chopped
3 tbsp white breadcrumbs
6 pork escalopes
3 tbsp olive oil + extra to sprinkle over the potatoes
a glass of dry white wine
200g tin chopped tomatoes
8 basil leaves roughly torn
3 courgettes, spiralised
1.5 kg new potatoes
3 sprigs of rosemary, finely chopped
Essential equipment: spiraliser
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Chop the sultanas and nuts
then mix them with the prosciutto and the breadcrumbs. Put
the pork between two layers of plastic film and beat with
a rolling pin to roughly 5 mm thick, then spread some of
the mixture over each slice. Roll up tightly then secure
the rolls with a cocktail stick or tie a little fine
string around each one.
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Heat the oil in a frying pan
and gently brown the pork rolls before adding the wine,
tomatoes and basil. Stir to scrape and bits from the
bottom of the pan, cover and cook gently for 20 minutes
until the meat is tender. Remove the cocktail sticks or
string from the rolls and serve with the sauce.
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Parboil the potatoes for 10
minutes, drain and put in a roasting tin. Sprinkle over
the rosemary and roast in the oven at 180C for 20 mins.
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Spiralise the courgettes just
before serving. One courgette is enough for two people
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DAILY
DINNERS 
