Serves 4
prep time 15 minutes
cooking time 20 minutes

8 Pork schnitzels (or medallions rolled out)
8 slices pancetta
8 slices Talbot Forest Emmental cheese
1 cup shredded spinach
8 sage leaves
1 Tblspn olive oil
1 onion finely sliced
2 cloves garlic crushed
125ml dry white wine or verjuice
500ml tomato passata
finely shredded sage to serve
steamed green vege to serve

Lay pork out and place a pancetta slice on each then top with a slice of cheese, shredded spinach and season.
From the short end roll pork to enclose filling. Place asage leaf over the roll edge and secure with a toothpick.
Heat half the oil in a pan over med/high heat, add the pork and cook turning as needed for 6-8 minutes till brown all over.
Set aside. heat remaining oil in the pan and add onion and garlic, cook stirring till onion softens. Add wine and bring to boil, add passata and bring to simmer.
Return pork to pan and cook turning occasionally, for 2-3 mins till sauce thickens and pork is JUST cooked thru.
Place pork rolls on plates and spoon over sauce and sprinkle with sage. Serve with steamed greens. Yum and kids love these…