We cook the jasmine rice al dente. Filling (mixture) - in a saucepan we add butter, melt it, add finely chopped garlic, sauté. Pour in white wine and reduce by half. Finally, add the rice and add parmesan, season the mixture with salt and pepper. We rinse the pork, dry it, cut it into slices, which we flatten, season with salt and pepper, and spread with pesto alla Genovese. The flattened slices are filled with the mixture, rolled up, and wrapped in a slice of prosciutto. We place them in a gastronorm container, drizzle with olive oil, and steam, bake.