Total Calories: 260
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
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