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seeded black olives olive oil garlic tomatoes fresh oregano balsamic vinegar Parmesan cheese pork prosciutto
Viewed: 12 - Published at: 3 years agoIngredients
- 23 cup seeded black olives
- 14 cup olive oil
- 1 garlic clove, crushed
- 4 sun-dried tomatoes packed in oil, drained and chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon balsamic vinegar
- 14 cup coarsely grated parmesan cheese
- 8 pork butterfly steaks (approx 1.5kg)
- 8 slices prosciutto
Method
- Process olives, oil, garlic, tomato, oregano, vinegar and cheese until smooth.
- Place pork steaks between plastic wrap and pound with meat mallet until an even thickness.
- Divide olive paste into 8 equal portions and spread over the surface of each steak, then roll to enclose mixture.
- Wrap 1 piece of prosciutto around each roll and secure with toothpicks.
- Cook pork rolls, uncovered on a heated oiled bbq or in greased heated frypan until browned all over and cooked as desired.
