Grilled ciabatta bread and rocket leaves, to serve
Preheat oven to 220˚C/200˚C fan-forced. Combine 1 tablespoon oil, garlic and 1 tablespoon lemon juice in a shallow ceramic dish. Add pork and toss to coat. Refrigerate for 15 minutes.
Place pork onto a clean work surface. Place a lemon slice onto each. Fold over the pancetta, place the folded slice on one side of the cutlet and secure with a toothpick. Repeat on the other side. Repeat using remaining pancetta and pork.
Heat remaining 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add pork and cook for 2-3 minutes each side (turning carefully) until golden.
Place pork onto a baking tray lined with baking paper. Roast for 8-10 minutes or until just cooked through. Cover loosely with foil and set aside to rest for 5 minutes. Drizzle basil pesto over pork. Serve with grilled ciabatta bread and rocket leaves.