Ingredients
-
18
-
3
-
2
-
2
-
1/4
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cut a Lengthwise Slit Down the Center of the Tenderloin to Within 1/2- Inch of Bottom (careful not to Cut All the Way Through). Open Tenderloin So It Lies Flat. on Each Half, Make Another, Lengthwise Slit Down the Center to Within 1/2-Inch of Bottom; Cover With Plastic Wrap. |
|
2
Done
|
Flatten to 1/4-In. Thickness With a Mallet. |
|
3
Done
|
Remove Plastic Wrap; Spread the Thousand Island Along One Side of the Pork. Layer the Pastrami on Top, Then the Swiss Cheese and Sauerkraut Along the Center of the Pork. |
|
4
Done
|
Roll Up Pork Jelly-Roll Style, Starting With a Long Side. Tie the Roast at 2-Inch Intervals With Kitchen String Each About 12-Inches Long, Then Rub the Pork With Olive Oil. |
|
5
Done
|
Combine the Garlic Powder, Salt and Caraway Seeds in a Small Bowl; Rub the Mixture Over the Pork. |
|
6
Done
|
Place on a Rack in a Shallow Baking Pan; Bake, Uncovered, at 425 Until a Meat Thermometer Reads 160, About 35 Minutes. |
|
7
Done
|
Transfer to a Serving Platter or Cutting Board. Let It Stand 10 Minutes Before Removing Stringand Slicing. Slice Into 8 Pieces. |
