Lay a pork escalope between 2 sheets of clingfilm and pound lightly with a mallet until about 5 mm (¼ inch) thick. Repeat with the remaining escalopes.
Process the remaining ingredients in a food processor or blender to a coarse paste. Spread a quarter of the paste over a pork escalope and roll up to enclose the filling. Secure the roll with a wooden cocktail stick. Repeat with the remaining paste and pork.
Put the rolls on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes or until cooked through.
Meanwhile, to make the minted yogurt, put the yogurt in a small bowl, stir in the mint and season to taste with salt and pepper. Serve the rolls hot, with a dollop of the minted yogurt on the side and garnished with mint leaves, if liked.