Pork loin rolls with green asparagus

I saved this one for last. Well, it is meat, after all.

This recipe (if you can call it that) really came about by accident. It was going to be ordinary pork cutlets (so Ninka would eat them), but I decided we weren’t going to let a child dictate the entire menu 😉 A bit of quick improvisation and these were born.

My parents said they were really good.

And I’m not writing another word today. It’s the 90th minute of Real Madrid v Valencia and it’s still 1:2 :((((

Try improvising the way I did with these pork rolls *sobs*

And here’s how to peel green asparagus.

At a glance: 

Prep time: 20 minutes

Serves: 3 people

Calories: buy lean pork loin and don’t ask silly questions

Ingredients for pork cutlets with a difference:

• three slices of pork loin, each 1 cm thick (boneless)
• three green asparagus spears (go for thin ones)
• 3 slices of aged dry-cured ham
• 6 sun-dried tomatoes
• ground black pepper
• salt
• olive oil

Method (let’s roll):

I slipped the slices of pork into plastic bags and pounded them into flat cutlets. I seasoned both sides with salt and pepper and laid them on a board. On each cutlet (see the photo below) I placed a slice of ham, an asparagus spear trimmed to the length of the meat so the tip poked out a little at one end, and sun-dried tomatoes (two per roll).

I rolled them up and secured them with short cocktail sticks.

I heated the olive oil in a frying pan and fried the rolls for a few minutes on each side. To finish, I put the lid on and let them cook gently for a few more minutes. Rolls ready. Enjoy!