Pork Roulades with Mustard Sauce

Peel carrots and cut into fine sticks. Cut pickles lengthwise into quarters. Rinse and spin dry arugula, chop. Rinse roulades, pat dry and flatten, if necessary. Spread with mustard and arugula. Arrange pickles and carrots on top and roll up. Wrap each roulade with one slice of bacon and secure with toothpicks. Heat oil in a roasting pan and cook roulades until golden brown on all sides, add stock to the pan. Add bay leaves and simmer, covered, for about 20 minutes on low heat. Add more stock as needed and turn over roulades occasionally.