Pork Scaloppine Roll-Ups - My favorite recipe from Paleo Home Cooking. Simple to make and incredibly versatile, this is a must-have recipe for your repertoire!
Course Appetizer
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6rolls
Calories 91kcal
Author Sonia! The Healthy Foodie
Ingredients
6small pork scallops10½ ounces/300 g total, pounded to ¼-inch (6-mm)-thick rectangles*
Lay the scallops on a cutting board and sprinkle them generously with salt and pepper. Divide the vegetables evenly between the scallops, arranging them nicely across the center of the pieces of meat.
Roll the meat around the vegetables and tie each roll securely with butcher's twine. Sprinkle with more salt and pepper.
Grill, covered, for 2 to 3 minutes per side, turning once. Drizzle with extra-virgin olive oil and serve.
Notes
*Pork scallops, also sometimes referred to as cutlets, are very thin pieces of lean, boneless meat. They are readily available in most meat counters, but if you can’t find them, don’t hesitate to ask your butcher to prepare them for you or you can easily make your own: Start with a piece of pork loin or tenderloin, cut it into thin slices of approximately 2 ounces each, and then pound the pieces down with a meat mallet to even, ¼-inch (6-mm)-thick rectangles. Voilà! Pork scallops ready for action.