400g pork loin, cut into 8 slices*
Sea-salt flakes and freshly-ground black pepper
1 bunch sage
1 bunch parsley, very finely chopped
1 bunch thyme, very finely chopped, plus extra leaves to serve
1 cup breadcrumbs
½ cup Parmesan cheese
4 free-range egg yolks
8 thin slices pancetta
1 cup plain flour
1 Tbsp extra virgin olive oil
125g unsalted butter
2 cups dry white wine
Mashed potato and roasted tomatoes, to serve
One at a time, place the pork loin slices between sheets of freezer plastic and mallet until 3mm thick. Season lightly with salt and pepper. Pick eight large sage leaves and set aside then finely chop the remainder. Place in a large bowl with the parsley, thyme, breadcrumbs, Parmesan and yolk, then mix well to make a paste.
Arrange the pork on a board and top each with a slice of pancetta. Put a large spoon of filling on the near edge of each, fold in the sides, then roll up. Place a sage leaf on each. Secure with kitchen string, then dust with flour, shaking off the excess.
Heat the oil and half the butter in a large saucepan on medium high and fry the pork rolls until well browned. Add the wine and simmer gently, basting from time to time, until just firm to touch. Remove the pork, then whisk in the remaining butter. Serve the pork ladled with sauce on mashed potatoes and roasted tomatoes. Sprinkle with extra thyme.