Grilled BBQ Pork Roulades | Smoky & Hearty

Pat the pork cutlets dry, place them between two sheets of cling film, and gently pound them evenly flat (approx. 5 mm thick). Lightly season the meat on both sides with fine table salt and black pepper.

Peel the onion and cut it into thin strips or small dice. Quarter the pickled gherkins lengthwise or dice them finely.

Spread a thin layer of about one tablespoon of mustard onto one side of each cutlet and sprinkle with a pinch of smoked paprika powder. Then top each with bacon strips and distribute the onions and pickled gherkins evenly over them.