Pork Involtini in Tomato Sauce

Cook Time 2 hours

Servings 4


800g piece of pork scotch fillet, cut into 100g steaks

50g small capers
100g Pecorino cheese, grated
½ bunch of parsley, finely chopped
Flour, for dusting
2 tbsp olive oil
2 cloves garlic, finely minced
200ml red wine
2 X 410g cans Ardmona tomato puree
Salt and pepper


For the involtini, flatten the eight pieces of pork with a meat tenderiser until very thin. Sprinkle each with some capers, pecorino cheese, parsley, salt and pepper then roll the slices up and fasten with a toothpick. Dust each involtini with a little flour.

Heat oil in a large sauté pan and fry the involtini on each side until golden brown. Now add the garlic and cook for one minute, being careful not to burn it. Now deglaze the pan with the red wine and reduce by half. Add the tomato puree and season again with salt and a little pepper. Cover with a lid and gently simmer for 1 ½ hours, adding a little water ½ way through if required.

Serve 2 pieces of involtini with a pasta shape of your choice.


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