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Silicone Cooking Bands

Silicone cooking bands

ANova Brand

Sous Vide
Precision Cooker

Make the filling.

Take the Rye toast and cube it, then mix it with the drained sauerkraut and chopped dill pickle.
I added an egg and tablepoon of honey mustard dressing and mixed it up.

Take the chunk of pork loin and cut it the long way in a spiral fashion like you were going to unroll a cinnamon roll.

Imagine that you are reverse rolling a cinnamon roll, and cut a spiral

Cut down one way and then reverse the knife to open up the
other side.

Here is the pork loin opened up.

The edges are very uneven, so I cut off the end and diveded it in 2 ...

Then I put them on the uneven edges and overlapped them a little and pounded them so they look as if they were part of the "pork fabric".

Keep the pork loin on the plastic wrap and spread either honey mustard or thousand Island dressing on the pork loin.

Put the Swiss cheese on top of the pork loin

Next place the Corned Beef or Pastrami on top of the Swiss Cheese.

Put the dressing on top of the Corned Beef or Pastrami.

I then use the the plastic to lift up on the pork loin and roll it up, cinnamon roll style.

Here is how it looks rolled up let's secure it now.

Silicone Cooking Bands

Silicone cooking bands

You've heard of silicone baking mats. oven mits and spatulas.
Here is a way to wrap your rouladens, roast and other foods without using butchers twine.

Then go down a few inches and wrap it around and loop it under.......

....and go down a few inches and repeat the last step.

Butchers Twine
simple and versatile, I enjoy the craftsmanship of using butcher's twine to
tie Rouladens, roasts, Cordon Blue's as well as using it to hang items, wrap packages,
a multitude of things in the garden.

White cotton Butcher's Twine

over 300 feet

If you don't think butchers twine is a great investment read here about 14 ways to use Butchers twine.

Cut another shorter piece of string to wrap around the side to close the ends up. I slide the string
under the the first set, go all the way around and secure it.

Here is the roast ready for baking

You can roast the pork loin traditionally in an oven. I would do it on low temperature, like 275 yo 300 degrees for 1 to 1 1/2 hours till it reaches 150 degrees.

or

as I did this time simmer it first in a bag in a pot of water,
commonly called a "Sous Vide." I can't recommend this more highly as it will keep the pork loin
very moist. After the water bath I just finished it on the BBQ. You can do similar under the broiler
in your oven.

To Sous Vide place it in a 2 gallon plastic bag and seal.

Next place in the vat of water with the Sous Vide wand, set to 150 degrees.

I simmer it for 3 - 4 hours.

This is the pork loin after the sous vide.

I put this on the grill just to brown it. It is completey done inside.

I cut a couple slices and served it with Bratkartoffeln ( roasted potatoes) and Rotkohl, purple cabbage.

In USA

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red  

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Emma's Goulash

Pork Goulash