Reuben stuffed roast pork


Serves 4

For the Russian dressing:
4 tbsp mayonnaise
1 tbsp ketchup
1 tsp prepared horseradish, or to taste
½ 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 corned beef or pastrami, thinly sliced
60g Emmenthal, sliced
4 tbsp sauerkraut, drained well
1 tsp olive oil

To serve:
Roast potatoes
Green leaves

  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 1cm of the bottom. Cover the pork with cling film and pound with a mallet or rolling pin until flattened to 1⁄2cm 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 Emmenthal and sauerkraut down the middle of the pork.
  5. Roll the pork up like a Swiss roll, starting at a 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 foil and allow to rest for 10 minutes. Cut into eight slices and serve with roast potatoes and some mixed leaves.

Per serving 377kcals, 22.3g fat (7.2g saturated), 2g carbs (1.4g sugars), 39.3g protein, 0.5g fibre, 0.568g sodium