Pork Scallopine and Parmesan Potatoes

Preheat the oven to 200°C.

Potatoes: Peel the potatoes and cut into wedges.

Cook in a large pot of boiling salted water until three quarters cooked. Drain well and place in a large bowl. Add the oil and toss gently to coat the potatoes.

Combine the polenta, parmesan and rosemary on a tray and season well with salt and freshly ground pepper.

Coat each wedge in the polenta and place in a single layer, on a lightly oiled baking tray. Bake in the oven until golden and crisp, turning once during cooking. They will take about 30 minutes.

Pork: Cut each pork fillet in half, then slice 3⁄4 of the way through and open it out like a book. Place one piece at a time between 2 layers of plastic wrap and pound to a 1⁄2 cm thickness. Season the meat. Grate the cheese and divide evenly between the pork.

Lay 2 spears of asparagus on the longest edge of the meat, top to tail over the cheese, allowing the tips to stick out 1 cm. Roll up into a long cigar shape and secure with toothpicks. Dredge the scallopine in the seasoned flour.

Heat the oil in an ovenproof pan large enough to hold all the pork. Add the butter and when sizzling add the pork, toothpick side down and brown on all sides (do not allow the butter to burn).

Transfer the pan to the oven for about 8 minutes to finish cooking. Remove the pork to a plate and cover lightly to keep warm. Place the sauté pan back over the heat and stir in the crème fraîche and the mustard. Allow to bubble up then stir through the herbs and the lemon juice. Taste for seasoning.

To serve: Slice each pork roll on the diagonal. Place on serving plates and drizzle over the sauce. Serve with the crisp potatoes and a green salad. Serves 4