Mediterranean Pork and Tapenade Roll-Ups

• 23 cup seeded black olives
• 14 cup olive oil
• 1 garlic clove, crushed
• 4 sun-dried tomatoes packed in oil, drained and chopped
• 1 tablespoon chopped fresh oregano
• 1 tablespoon balsamic vinegar
• 14 cup coarsely grated parmesan cheese
• 8 pork butterfly steaks (approx 1.5kg)
• 8 slices prosciutto

1. Process olives, oil, garlic, tomato, oregano, vinegar and cheese until smooth.
2. Place pork steaks between plastic wrap and pound with meat mallet until an even thickness.
3. Divide olive paste into 8 equal portions and spread over the surface of each steak, then roll to enclose mixture.
4. Wrap 1 piece of prosciutto around each roll and secure with toothpicks.
5. Cook pork rolls, uncovered on a heated oiled bbq or in greased heated frypan until browned all over and cooked as desired.

seeded black olives, olive oil, garlic, tomatoes, fresh oregano, balsamic vinegar, parmesan cheese, pork, prosciutto

Taken from www.food.com/recipe/mediterranean-pork-and-tapenade-roll-ups-66609 (may not work)