Pork Scallopini Roll Ups

INGREDIENTS

• 3 small pork scallops (10½ ounces/300 g total), pounded to ¼-inch (6-mm)-thick rectangles*
• Generous sprinkle of Himalayan salt
• Generous sprinkle of freshly ground black pepper
• 9 thin asparagus spears
• 1 red bell pepper, seeded and julienned
• Drizzle of extra-virgin olive oil

INGREDIENTS

1. Preheat a grill to medium-high.
2. Lay the scallops on a cutting board and sprinkle them generously with salt and pepper.
3. Divide the vegetables evenly between the scallops, arranging them nicely across the center of the pieces of meat.
4. Roll the meat around the vegetables and tie each roll securely with butcher’s twine. Sprinkle with more salt and pepper.
5. Grill, covered, for 2 to 3 minutes per side, turning once. Drizzle with extra-virgin olive oil and serve.