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“A very nice change using pork loin. Original recipe from Mr. Steven Raichlen. I have changed the method somewhat-I find it works much better.”
12 rolls

Ingredients Nutrition


  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.

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