How To Make Pork Loin “Reuben”

The pork loin is one of those blank canvas meat cuts—mild tasting and a great foil for whatever big-flavored ingredients with which you choose to stuff it. Notice I said "stuff": Thanks to its clean cylindrical shape and lack of bones, a loin is easy to butterfly and stuff. It's also lean, so I like to wrap it in bacon to keep the outside moist. The following pork loin channels a Reuben sandwich, and I think you'll find the pastrami, Swiss cheese, and sauerkraut stuffing as delectable as it is unexpected.

Inside Tip: Unlike a pork shoulder, which you can cook half to death so it will shred, you want to cook a pork loin to temperature: 145°F if you like it with a blush of pink (don't worry: the USDA now says it's safe); 155°F if you like your pork cooked through. Use an instant-read thermometer to guide you.

Reprinted with permission from Project Fire

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