Rio Pork Rollatini

These tangy pork rolls come from Rio’s legendary Porcão restaurant chain, where they’re cooked on a spit. I like to think of them as Brazilian rollatini. For the sake of authenticity, I should note that the Dijon mustard and cornichons are my contributions to the recipe. Their flavors contrast perfectly with the richness of the Gruyère. Because you want these rollatini lean, it’s best to start with trimmed pork.