Reuben Roast Roll
Reuben Roast Roll - Primal, Paleo, Kid Friendly and Clean Eating
The Reuben sandwich is somewhat iconic and there lots of variations out there to try. I wanted to create a Reuben sandwich without the bread so came up with the Reuben Roll, the bread is replaced with a pork roast. The thin layer of pork keeps all of the yummy flavours wrapped up together making the roll moist and succulent.
500g trimmed pork tenderloin
3 tbsp. Thousand Island dressing
1/4 cup sauerkraut, drained well
1/2 tsp. olive oil
1 tsp. garlic powder
1 tsp. coarse salt
1/4 tsp. caraway seeds
Preheat oven to 220 degrees C/425 degrees F.
The first step is to butterfly the tenderloin.
Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom, be careful not to cut all the way through, open up the cut so that the tenderloin lies flat.
On each half, make another, lengthwise slit down the centre to within 2 cm of the bottom; cover with cling film.
Flatten to 1 cm thickness with a mallet or rolling pin.
Remove the cling film; spread the thousand island along one side of the pork.
Layer the pastrami on top, then the cheese and sauerkraut along the centre of the pork.
Roll up the loin from the long side. Use butcher's string to secure the pork and keep the filling inside, then rub with olive oil.
In a small bowl mix together the garlic powder, salt and caraway seeds, rub the mix all over the pork.
Place the pork in a baking pan, roast the pork for 35 – 45 minutes.
When the pork is cooked, remove it from the oven and let it rest for 10 minutes before removing the string and slicing up.