Pork Braciola With Rosemary Potatoes

Ingredients

• 800 g small potatoes
• 20 g pine nuts
• 125 g mozzarella cheese, sliced
• 8 thin pork cutlets (approx 80 g each)
• 8 slices Parma ham
• 10 tbsp sunflower oil
• 1/4 litre vegetable stock
• 1/8 litre white wine
• 2 stems rosemary, needles removed and chopped
• 250 g cherry tomatoes, halved
• 1 bag rocket or mixed leaves, washed and shaken
• 150 g mustard
• 4 tbsp fruit vinegar
• 1 small onion, peeled and finely diced
• 60 g cold butter, cut into small cubes
• None None wooden skewers