Dinner was lovely - much better than expected! The pork rolls needed quite a lot of holding together with cocktail sticks, but tasted scrummy - the pan-frying first really helped develop the flavour. We didn't have pasta or potato with it but a simple rocket and watercress salad with a honey and mustard dressing.
Three Little Pigs
apple sauce - you could even make your own!
cinnamon and nutmeg
Honey and Mustard Dressing
red wine vinegar
salt and pepper
For the pork, mix a sprinkle of nutmeg and cinnamon to the apple sauce and stir well.
Spread a little onto each escalope and cover with a thin layer of grated cheese.
Season and, here comes the difficult part, roll, try to keep all the stuffing inside! Seal with cocktail sticks but don't forget to tell the guests to take them all out!
Pan fry to seal the meat, then place into a hot over for about 10-15 minutes.
For the dressing, put a dollop of the mustard, a squeeze of the honey, a large splash or two of oil and a smaller splosh of the vinegar into a jar.
Add salt and pepper, screw the lid on tight and shake!
Pour over the salad and drizzle over the pork.