PORK INVOLTINI

SERVES 6

KEEP ON TRACK per serving

FAT 34 G CARBS 9 G PROTEIN 30 G

FOR THE TOMATO SAUCE 30 ml (2 tbsp) olive oil

1 onion, chopped finely 2 garlic cloves, chopped finely 1 x 400 g tin whole peeled tomatoes

250 ml (1 cup) tomato passata salt and freshly ground black pepper small handful of basil, chopped coarsely, plus extra to serve

FOR THE INVOLTINI 500 g deboned pork neck steaks (6 steaks, about 1 cm thick) salt 6 large sage leaves 100 g mozzarella, cut into 6 slices 12 streaky bacon rashers 45 ml (3 tbsp) olive oil 12 toothpicks or short bamboo skewers 1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until soft and translucent. Add the tinned tomatoes (squash the tomatoes with a fork) and the passata. Season with salt and pepper and cook for 10 minutes until slightly reduced and thickened. Stir the basil through and pour the sauce into a deep 30 cm x 25 cm roasting pan. 2. Place the steaks between two sheets of baking paper and pound them with a rolling pin until they are slightly thinner. Remove the top layer of the baking paper and discard. Season the steaks with salt. Place a sage leave on top of each steak, followed by a slice of mozzarella. 3. Preheat the oven to 200°C. 4. Place 2 bacon rashers on a clean cutting board. Place a pork steak on top of the bacon and roll it up together. The sage and mozzarella will now be on the inside and the bacon on the outside. Secure the roll with a toothpick and repeat with the rest of the bacon and pork. 5. Heat the olive oil in a non-stick frying pan and cook the involtini until golden on all sides. Remove and place in the baking pan filled with tomato sauce. Cook in the oven for 30–40 minutes or until the involtini is cooked through.

Garnish with basil and serve warm.