- 1 large dill pickle
- 1 1/2 pounds pork loin
- 6 strips thick sliced bacon
- 1/4 cup German stone ground mustard
- 1 (16 ounce) can sauerkraut, drained
- salt and black pepper to taste
- 3 eggs, beaten
- 2 cups dry bread crumbs
- 2 tablespoons butter
- 1 tablespoon olive oil
- Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
- Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
- Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.