Roulades with Sauerkraut (Vogelsberger Rolle)

Ingredients

• 6 strips bacon thick sliced
• 2 tablespoons butter 
• 1 large dill pickle 
• 2 cups bread crumbs dry
• 3  eggs beaten
• 1 tablespoon olive oil 
• 1.5 pounds pork loin 
• 6 servings salt and pepper black to taste
• 16 ounce sauerkraut drained canned
• 0.3 cup german mustard stone ground

Equipment

• frying pan
• baking sheet
• toothpicks
• kitchen thermometer

Directions

1. Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
2. 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.
3. 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.
4. Remove toothpicks before serving.