Pork Scappati with Tomato Green Beans

For the pork

1. Pre-heat the oven to 200°C/Gas mark 6.
2. Cut the pork into 4 pieces, then cut each piece horizontally and open like a book.
3. Place each piece between two sheets of cling film and bash flat.
4. Scatter with the thyme and season with salt and pepper.
5. Place the mortadella on top of each fillet and scatter the cheese on top. Roll up tightly and secure with two strong toothpicks.
6. Heat the oil in a frying pan and brown the pork on one side.
7. Transfer to an oiled roasting pan and bake for 10 to 15 minutes or until cooked through.
8. Add the white wine to the pan juices and boil for 1 minute. Add the capers, lemon juice and butter stirring at all times.

For the beans

1. Cook the green beans in simmering salted water for about 4 minutes or until tender.
2. Heat the oil in a frying pan and cook the garlic for 30 seconds until golden.
3. Add the cherry tomatoes and toss well until the tomatoes release their juices.
4. Drain the beans and add to the pan.
5. Season with salt and pepper and toss well.
6. Scatter with walnuts and serve.

To serve

1. Thickly slice the pork, drizzle with sauce and serve with the beans and lemon wedges.