Method
The best of seasonal eating, fennel and orange combine to dazzle
in this tasty dish.
If using pork fillets, cut them half and then make a cut right
down the middle of the meat and flatten it out. Pound the pork
between two sheets of baking paper until quite thin.
Soften the onion over gentle heat in 1 Tbsp of the oil.
Mix in a bowl the cheese, crumbs, parsley, olives, mustard, honey
and grated rind of the orange. Season with salt and freshly ground
black pepper. Divide this mixture into four and spread thinly over
the surface of each flattened escalope.
Roll up and secure with toothpicks or string. Dust rolls with
flour and a little salt and pepper.
Meanwhile, wash and slice the fennel and put into a saucepan with
2 Tbsp olive oil and toss over heat. Add the juice of the orange
and the stock. Gently braise, covered, until soft. Season with salt
and pepper.
To cook the pork rolls, heat a heavy-based saucepan, adding the
remaining 2 Tbsp olive oil. Gently sauté the pork, turning
frequently, until golden and cooked through. Serve with the braised
fennel.
Serves 4