Italian-style grilled rolls

Ingredients for 6 servings:

• 6 pork roulade(s)
• 120 ml olive oil
• 2 cloves garlic
• ½ tsp thyme
• 1 tbsp pizza seasoning
• salt and pepper
• 200 g sheep’s cheese
• 25 g pine nuts
• 6 tomatoes, dried
• 9 basil leaves
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

For the marinade, mix all the ingredients together and marinate the pork roulades in the marinade for at least 4 hours in the refrigerator. Soak plenty of small wooden skewers in water. This will prevent them from catching fire as quickly on the grill. For the filling, toast the pine nuts in a dry pan, then chop them finely. Chop the sun-dried tomatoes and fresh basil. Mash the feta cheese with a fork, add the pine nuts, tomatoes, and basil, and mix well. Season with salt and pepper. The mixture will be a bit crumbly, but it will hold together well when filling. Now fill the pork roulades with the mixture and seal them with the wooden skewers. It’s best to wear disposable gloves, as the marinade will make them very greasy. First, grill the roulades all around over the embers and then let them cook in the indirect zone for another 10-15 minutes.