Pork Roll with Cheese and Tomatoes

1. 1 Pork neckpack 700 g ≈ $5.77 130 g
2. 2 Hard cheesepack 200 g ≈ $2.64 25 g
3. 3 Tomatoes≈ $4.67 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Mustard 8 g
6. 6 Sunflower oil 5 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Paprika 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the pork¹ dry and make deep cuts every 1.5 cm, not slicing all the way through.

2. Mix Dijon mustard, oil, salt, black pepper, smoked paprika, and grated garlic⁴. Rub the mixture over the pork¹ and into the slits.

3. Slice tomatoes³ thinly and cut cheese into strips. Tuck a strip of cheese and tomato into each slit.

4. Wrap the pork¹ tightly in foil and place it in a baking dish.

5. Bake at 350°F (180°C) for 70 minutes, until the meat is tender and juicy.

6. Unwrap the foil and bake for another 15 minutes until golden brown. Let it rest 10 minutes before slicing.