Pork Involtini

Serves 6
Time 30 minutes


500g pork loins, very thinly sliced and pounded out ½ inch thick

20 thin slices mortadella, finely sliced

20 slices Genoa salami, finely sliced  

2 mozzarella balls, grated

2 cups breadcrumbs

1 tbsp extra virgin olive oil 

1 onion, finely diced

1 red chilli, finely diced

¼ cup basil, finely chopped

1 clove garlic, minced

1 lemon, zest 

1 tsp dried chilli

1 tsp dried oregano

½ cup pitted black olives

½ bunch basil

Salt & pepper

2 cups tomato passata


Preheat the oven to 180°C fan-forced.

Warm olive oil in a large frying pan over medium heat. Add onion, chilli, basil and garlic and fry until the onion has softened. 

In a large bowl combine the fried onion mixture, bread crumbs, lemon zest, chilli, oregano, olives, salami, mortadella, basil, salt and pepper and half of the mozzarella. Mix to combine. 

Lay the pork cutlets out on a clean workbench. Season with salt and pepper. Add a spoonful of the mixture to the pork chop, roll to enclose the filling and secure with 2 toothpicks. Repeat until all of the cutlets have been filled. 

Place the cutlets into a tray, pour over tomato passata and top with the remaining mozzarella cheese. 

Bake in the preheated oven for 20-25 minutes.