Pork Involtini with a Green Salad

Tender pork escalopes rolled with mortadella, gorgonzola, and asparagus, pan-fried and served with a rich Marsala wine reduction.

Pork Main Course High Protein Asparagus Italian-Style

Estimated Nutrition

Calories

460.7

kcal / serving

1842.8 kcal total

Carbs

7.2g

per serving

28.6 g total

Fat

31.6g

per serving

126.2 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

slice

Gorgonzola

thin slices

Butter

plus extra if needed for sauce

GrainsCereals

Plain Flour

seasoned with salt and pepper for coating

Liquids

Marsala

dry

Meat

piece

Pork Fillet

pounded into thin escalopes

slice

Mortadella

thin slices

OilsFats

Olive Oil

Vegetables

stalk

Asparagus

washed and woody ends removed

Method

Blanch asparagus in boiling salted water for 3 minutes, then drain and reserve 45 ml of the liquid.

Pound pork between cling film into 12x18 cm rectangles and season with salt and pepper.

Layer each pork slice with mortadella and cheese, then place two asparagus spears across the center.

Roll the pork tightly, secure with kitchen string, and coat in seasoned flour.

Fry the rolls in butter and oil over low heat for 10 minutes until golden.

Deglaze the pan with Marsala and reserved liquid, simmer for 4 minutes, and whisk in extra butter if desired.

Spoon the reduced sauce over the pork and serve immediately.