1 1/2 lbs. boneless pork steaks, cut into 8 slices
Black pepper, fresh ground, to taste
1 c. grated Fontina or Kaseri cheese
1/2 tsp. oregano
4 tbsp. Parmesan or Romano cheese
1/3 c. olive oil
1/2 c. dry white wine
2 tbsp. chopped parsley
Salt to taste

Place each slice of pork between two sheets of plastic or waxed paper, pound them a bit with wooden mallet or edge of saucer. You don't want them too thin, just spread out a bit. Add pepper, cheese, oregano and Parmesan or Romano cheese to each side of each slice and roll up like a jelly roll. Tie each with string in four places.

Heat olive oil in covered fry pan. Brown rolls in pan for about 10 minutes, medium high heat, turning occasionally. Add the wine, cover and simmer for 20 minutes. Remove rolls to a platter. Pour reduced juices over rolls, top with parsley and serve with pasta, of your choice.

Use Swiss cheese if more subtle flavor is desired.