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Rolled Pork Fillet with Salsa Verde

1 pack of Linley Valley pork fillets
6 slices prosciutto
6 large basil leaves
125gm mozzarella, sliced into long strips
Salt & pepper
Olive oil
Salsa Verde
2 cloves garlic
2 large handfuls parsley
1 large handful basil
1 tblspn capers
1 tblspn verjus
1 tsp Dijon mustard
300ml extra virgin olive oil
Salt & pepper
Blend the garlic, parsley, basil and capers. Add the verjus and mustard, then slowly pour in the oil. Season to taste. Butterfly the pork fillets by halving them lengthways but making sure to not cut all the way through. Flip open and place between baking paper and flatten out to 1cm. Lay slices of prosciutto, mozzarella and basil on top. Roll up the fillet from its longest side and secure with toothpicks then season with salt and pepper. Heat the oil in a frying pan and fry the roll until beginning to brown on all sides. Place in an oiled tray and bake at 180° for 15 minutes or until cooked through. Serve with the salsa verde.
Serves: 4

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