Rueben Stuffed Pork Tenderloin
User Reviews
5
Rueben Stuffed Pork Tenderloin
Description
This recipe transforms a pork tenderloin by first slicing and opening it flat, then pounding it thin for even thickness. The interior is spread with Thousand Island dressing and layered with turkey pastrami, slices of reduced-fat Swiss cheese, and well-drained sauerkraut. The pork is rolled jelly-roll style and secured with kitchen twine to hold the filling inside during cooking.
The exterior is rubbed with olive oil and a seasoning blend of garlic powder, coarse salt, and caraway seeds, which adds savory and mildly aromatic notes. Baking at 425°F ensures the pork cooks through while developing a flavorful crust. Resting the roast after cooking allows juices to redistribute, keeping the meat moist.
The resulting dish offers a pork-based take on Reuben sandwich flavors with a melty cheese center, tangy sauerkraut, and smoky pastrami components, making it suitable for a main course with sides.
Ingredients
- 18 ounce pork tenderloin trimmed
- 3 tbsp Thousand Island dressing
- 2 oz turkey pastrami thin sliced
- 2 oz swiss cheese reduced fat
- 1/4 cup sauerkraut (drained well)
- 1/2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp salt coarse
- 1/4 teaspoon caraway seeds
Instructions
- Preheat oven to 425°F.
- 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.
- Flatten to 1/4-in. thickness with a mallet.
- 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.
- 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.
- Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork.
- Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes.
- Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 250kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Cholesterol | 106mg | 35% |
| Sodium | 667mg | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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