Pork Roll-Ups With Lemon Linguine

• 8 None 2.5 oz pork loin steaks, pounded flat between 2 layers of plastic wrap
• 4 tsp sun-dried tomato pesto
• 1/4 lb mozzarella, cut into 8 slices
• 10 sprigs fresh basil, leaves stripped from stems
• 6 tbsp olive oil
• 1 1/4 cup vegetable stock
• 2/3 lb linguine
• 1 None lemon, zested and juiced
• 1 tbsp cornstarch, mixed with a little water until smooth
• None None lemon slices, for garnish

1. Season the pork steaks then spread each with 1/2 tsp pesto. Top each with a slice of mozzarella and sprinkle with 1/2 the basil leaves. Roll up and secure with toothpicks. Heat 3 tbsp oil in a saucepan and sear the rolls over high heat, turning, until browned all over. Add the stock, bring to a boil, cover and simmer for 25 mins.
2. Meanwhile, cook the pasta in boiling salted water according to the package instructions. Heat 3 tbsp oil in a saucepan, add the lemon zest and juice and heat briefly. Drain the pasta then toss with the lemon oil and remaining basil leaves. Cook for 2 mins.
3. To finish, remove the pork rolls from the pan and set aside. Bring the stock to a boil, stir in the cornstarch slurry and season. Return the rolls to the pan and warm through. Arrange the pasta, pork rolls and sauce on plates and garnish with lemon slices.

pork loin, tomato pesto, mozzarella, basil, olive oil, vegetable stock, linguine, lemon, cornstarch, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/18288 (may not work)