Reuben stuffed roast pork

• porsi: Serves 4

Bahan-bahan

For the Russian dressing:

4 tbsp mayonnaise

1 tbsp ketchup

1 tsp prepared horseradish, or to taste

h tsp hot sauce

½ tsp Worcestershire sauce

½ tsp paprika

1 pickled gherkin, very finely chopped

Salt and black pepper

For the pork:

1 x 500g pork fillet

60g comed beef or pastrami, thinly sliced

60g Emmenthal, sliced

4 tbsp sauerkraut, drained well

1 tsp olive oil

To serve:

Roast potatoes

Green leaves

Petunjuk

1 In a small bowl, combine all of the ingredients for the Russian dressing. Set aside.

2 Preheat the oven to 220°C/200°C fan/gas mark 7.

3 Cut a lengthwise slit down the centre of the pork fillet, being careful not to cut all the way through. Open the pork out like a book so it lies flat. On each side, make another, lengthwise slit down the centre to within lcm of the bottom. Cover the pork with cling film and pound with a mallet or rolling pin uintil flattened to hcm thick. Remove the cling film.

4 Spread the Russian dressing along one side of the pork. Layer the corned beef on top, then add the Emmethal and sauerkraut down the middle of the pork.

5 Roll the pork up like a Swiss roll, starting ata long side. Tie the pork up using kitchen twine, or secure using cocktail sticks. Rub all over with olive oil and season with salt and pepper.

6 Place in a baking dish and bake for

35 minutes or until completely cooked throughout.

7 Transfer to a plate or board, tent loosely with oil and allow to rest for10 minutes. Cut into ht slices and serve with roast potatoes and Iso e mixed leaves.