Serves: 4
Total Calories: 260

1 1/4 pounds pork loin, boneless, trimmed
salt, to taste
black pepper, freshly ground, to taste
1/2 cup gruyére cheese, finely grated or Parmesan cheese
3 tablespoons Dijon style mustard
1 slice ham, smoked or cooked (about 2 ounces and 1/4 inch thick), cut into pencil-thin strips
1 onion, small, cut into 12 wedges
12 cornichon pickles, (optional)
2 tablespoons olive oil, for brushing

1. Cut the pork loin crosswise into 12 thin slices, or have your butcher do it. (It helps to partially freeze the pork before slicing.) Each slice should be about 4 inches long, 3 inches wide, and 1/4 inch thick if the slices are too thick, you can pound them between sheets of plastic wrap, using the side of a heavy cleaver or a rolling pin. Season the slices with salt and pepper.

2. Spread the grated cheese in a shallow bowl. Dip each slice of pork in grated cheese, turning to lightly coat both sides and shaking off the excess. Lay the pork slices flat on your work surface and spread the surface of each lightly with mustard. Place a strip of ham, an onion wedge, and a cornichon (if using) at one narrow end of each slice, then roll the pork tightly around the filling to form a compact roll. Tie each roll in the center with butcher’s string or pin shut with toothpicks. Brush the rolls with oil, put on a plate, and sprinkle with any remaining cheese (see If Doing Ahead).

3. Preheat the grill to medium-high.

4. When ready to grill, oil the grate. Arrange the pork rolls on the hot grate and grill, turning with tongs, until nicely browned on all sides and just cooked through (firm to the touch), 8 to 12 minutes in all. Remember to remove the strings or toothpicks before serving.

Makes 12 rolls serves 6 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 118

More Recipes from the The Barbecue Bible Cookbook:
Balinese Roast Pork / Babi Guling
Brazilian Pork Rollatini
Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada
Cuban Christmas Eve "Pig" / Lechon Asado
Cuban Mojo
Elizabeth Karmel's North Carolina-Style Pulled Pork
Grilled Pork With Fiery Salsa / Poc Chuc
Jamaican Jerk Pork Tenderloin
Memphis-Style Ribs
North Carolina-Style Coleslaw
Oaxacan-Style Pork Ribs
Pork With Moorish Seasonings / Pinchos Morunos
Rasta Ribs
Romy's Ribs With Filipino Seasonings
Rosemary Grilled Pork Loin
Salsa Mexicana
Susur Lee's Chinese Barbecued Pork
Sweet Pork Sate / Sate' Babi Manis
Sweet and Garlicky Pork Chops
Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco
Vinegar Sauce