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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pork loin into 12 equal slices. | 2. Place each slice between sheets of wax paper and lightly pound until each slice is around 4 inches long and 3 inches wide. | 3. Spread one side of each piece of meat with Dijon mustard. | 4. Lightly salt and pepper each piece of meat. | 5. Sprinkle Gruyere evenly between each piece of meat. | 6. Place one slice of ham on each piece of meat. | 7. At the front end of each piece of meat center a pickle slice and sprinkle with diced onion. | 8. Starting at the pickle end roll meat tightly around filling. | 9. Secure with 2 toothpicks. | 10. Repeat until you have 12 rolls. | 11. Brush rolls with olive oil and set aside for 30 minutes. | 12. Prepare grill. | 13. If using gas medium high, coals red hot and "dusty". | 14. Grill rolls until nicely browned on all sides, around 12 minutes total. | 15. Remove toothpicks and plate rolls, 3 per person. | 16. At this point you can sprinkle additional shredded cheese if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1 1/2	lb	boneless	1176.4827	0.0	142.6143	67.3058
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
gruyere	1/2	cup	shredded	272.58	0.2376	19.6746	21.3444
dijon mustard	4	teaspoons		-	-	-	-
ham	12	slices	smoked	-	-	-	-
cornichons	6		cut	-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
olive oil	4	tablespoons		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.