4 pork cutlets (center cut pork tenderloin)
salt and pepper
2 teaspoon Dijon mustard
2 teaspoon thyme leaves
8 cornichon pickles, sliced lengthwise
3 tablespoon capers, chopped
8 slices bacon
2 chopped vegetable oil
1/2 cup white wine, divided
5-6 fresh thyme leaves
3 chopped sour cream
1 chopped grain mustard
In between two pieces of plastic wrap, pound each piece of pork to ¼ inch thickness. Cut each piece in half, season each piece of pork with salt and pepper. Spread ½ tsp of mustard on each and sprinkle with thyme leaves. Place pickles on short end of pork, and sprinkle entire surface with capers.
Starting at the short end, roll pork into a rouladin (away from you) and wrap each bundle with a slice of bacon. Tie each pork bundle with kitchen string. Repeat with remaining pieces of pork.
In a large skillet, heat oil over medium high heat. Sear rouladin on all sides, 5-6 minutes, or until bacon is crispy.
Add ¼ cup white wine to deglaze and scrape up all the brown bits. Add thyme sprigs.
Transfer skillet to preheated oven and continue cooking pork another 4-5 minutes, or until cooked through.
Remove from oven and transfer pork to another dish. Add remaining ¼ cup white wine, sour cream and grainy mustard. Stir to combine. Slice rouladin and serve with pan sauce.
* I saw this recipe in Food Network Canada, The Main by Anthony Sedlack. I made this dish for my parents-in-law and they loved it. Pork, bacon and pickles you’ll never go wrong with. enJOY!
Source: Food Network Canada