Grilled pork rolls with paprika filling

Ingredients for 4 servings:

• 8 thin pork chops (from the rump), approx. 80 g/slice
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• Mustard
• Pesto
• 150 g bacon, cut into thin strips
• olive oil
• 1 clove(s) garlic, chopped
• 1 onion(s), chopped
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Rinse and dry the meat slices, wash the bell peppers, deseed them, and cut them into thin strips. Lightly pound the meat slices with the back of your hand, season with salt and pepper, and then brush with pesto and mustard. Then sprinkle the finely chopped onions over the meat. Now arrange the bell pepper strips in offset colors, place the bacon on top, and carefully roll the whole thing into a small roulade. Secure with toothpicks or other small wooden skewers. Meanwhile, prepare a marinade from the garlic and olive oil, brush the rolls with it, and let marinate in the refrigerator for a good 4 hours. Grill on a charcoal grill. This goes well with steaks or other meats, but also as finger food.