Ingredients:

1 1/2 lb Pork Loin
1/2 lb sliced Corned Beef and Pastrami
1/2 lb Sliced Swiss Cheese

Dressing
1 1/2 cup Sauerkraut
3 slices Rye Bread Toast
1/4 cup chopped Dill Pickle
1 Egg
1 tsp Caraway Seeds

2 Tblsp Honey Mustard Dressing or
Thousand Island Dressing

String to tie roast or use a substitute like tooth picks, or silicon cooking bands

1. 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.

2. 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.

3. Then with a large 2 gallon plastic storage bag cut it so you can slip the sliced pork loin and flatten as you would a Schnitzel, it should be about 1/4 inch thick.

4. If the edges are very uneven, you can cut some larger pieces and pound them onto the eneven areas to make the edges an even rectangle.

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

6. Put the Swiss cheese on top of the pork loin.

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

8. 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.

9. To tie the roast, cut an extra long piece of string,
( I use about a yard long piece.) I wrap one end around one end and tie a knot. 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. 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.

To Roast

Place in a roasting pan

10. Here is the roast ready for baking 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.