Name: Rio Pork Rollatini
Yield: Makes 12 Rolls; Serves 4
Cuisine: Brazil
Ingredients: Salt and freshly ground black pepper; 1½ pounds boneless pork loin, trimmed; ½ cup finely grated Gruyère or Parmesan cheese; 1 slice smoked or cooked ham (about 2 ounces and ¼ inch thick), cut into pencil-thin strips; 3 tablespoons Dijon mustard; 1 small onion, cut into 12 wedges; 2 tablespoons extra-virgin olive oil, for brushing; 12 cornichon pickles (optional)

Preparation info

Makes
4
Rolls; Serves

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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.