1 1/2 lbs. pork butt roast, boneless, cut into 8 slices (your butcher will do this for you)
Freshly ground black pepper to taste
1 c. grated Swiss cheese
1 tsp. oregano
4 tbsp. Parmesan or Romano cheese
1/3 c. olive oil
1/2 c. dry white wine
Salt to taste
2 tbsp. chopped parsley

Place each slice of pork between 2 sheets of plastic and pound them a bit with a wooden mallet. You don't want them too thin, but just spread out a bit.

Put a bit of pepper, Swiss cheese, oregano and Parmesan or Romano on each slice and roll up like a jelly roll. Tie with string in four places.

Heat a covered frying pan and add the olive oil. Brown the rolls in the oil on medium high for about 10 minutes, turning occasionally. Add the wine, cover and simmer for 20 minutes. Remove rolls to platter.

Add a bit of salt. Reduce the pan juices if they are not rich enough. Pour juices over rolls, top with parsley and serve.