German Pork Rouladen

Pork Rouladen:--
8 pork cutlets or scallopini
⅓ cup German or Dijon mustard
8 bacon slices
8 dill pickles or gherkins, sliced lengthwise
1 onion, chopped
1 Gala apple, grated
Gravy:--
1 tbsp butter
1 tbsp rice bran oil
1 onion, chopped
2 garlic cloves, minced
½ tsp SIDS CRAZY SALT
1 large carrot, chopped
1 large celery stick, chopped
1 cup dry red wine
2 cups beef stock
1 tbsp tomato paste
1 bay leaf
1 tsp sugar
½ tsp SIDS SALT & PEPPER
1 tbsp cornflour dissolved in 2 tbsp water
4 tbsp chilled butter

Lay the pork slices out on a clean work surface. Spread each slice with approximately 2 teaspoons of mustard and sprinkle with SIDS SALT & PEPPER.
Place a strip of bacon on each pork slice so it's running the same length as the pork. Place the sliced pickles, chopped onions and apples on each pork slice. Roll up the pork slices, tucking in the sides as best you can and securing each roll with toothpicks.
Heat the butter and oil in a large pot and brown the pork rouladen on all sides. Set the rouladen aside on a plate.
Add the onions to the pot and cook until softened and translucent, about 5 minutes. Add the garlic, SIDS CRAZY SALT and cook for another minute. Add carrots and celery and cook for 3 minutes. Pour in the red wine, bring to a boil for one minute then reduce the heat to medium and simmer for 2-3 more minutes. Add the beef stock, tomato paste, bay leaf, SIDS SALT & PEPPER.
Gently place the pork rouladen in the pot and cover with a lid. Transfer to a 165°C oven and cook for 45 minutes.
When the rouladen are finished roasting in the oven, remove them from the pot and set aside.
Pour the remaining liquid and vegetables through a fine sieve and reserve the liquid. Return the strained liquid back to the pot and bring to a simmer. Thicken the gravy with cornflour slurry. Simmer, whisking constantly, until the gravy is thickened to your liking.
Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add SIDS SALT & PEPPER to taste.
Remove the toothpicks from the rouladen and return them to the gravy and heat through. Serve hot, smothered in gravy with your favourite knödel.