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This Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
I was trying to think of ways I could enjoy the elements of that sandwich without actually having a sandwich and this idea came to mind. I felt pretty good it would work, because if you have The Skinnytaste Cookbook, you may be familiar with my Cuban Sandwich Stuffed Pork Tenderloin which is a similar idea.
This turned out even better than I could have imagined! The pork with juicy, cheese was hot and melted and this had so much flavor. Pork tenderloin is very lean cut, if you don’t eat pork, you can use a turkey tenderloin instead.
How To Make Reuben Stuffed Pork Tenderloin
Rueben Stuffed Pork Tenderloin
This Rueben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Yield: 4 servings
Serving Size: 2 slices
Ingredients
- 18 ounce trimmed pork tenderloin
- 3 tbsp thousand Island dressing
- 2 oz thin sliced turkey pastrami
- 2 oz reduced fat Swiss cheese
- 1/4 cup sauerkraut, drained well
- 1/2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp coarse salt
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 2 slices, Calories: 250 kcal, Carbohydrates: 4 g, Protein: 34 g, Fat: 11 g, Cholesterol: 106 mg, Sodium: 667 mg, Sugar: 3 g
I love this recipe for New Years! Any thoughts on using a pressure cooker?
What type of mallet do you use to flatten this meat? Where do I get it?
A meat ballet, using the flat end.
TO DIE FOR DINNER!! We already like Reubens… and already love SKINNYTASTE recipes so this was a no-brainer HIT!!! JUST SUPER DELICIOUS!!!! Can’t wait for leftovers!!
awesome!!
Where can I find Turkey pastrami?
Can this be made the day before I need it? If so, should I bake it Then reheat?
You can, I would just bake when you are ready.
Made this last night and loved it! Not a big fan of bottled salad dressing so I threw together a quick version using 1T mayo, 1T Greek yogurt, 1 T ketchup and a bunch of minced dill pickles and some pickle juice. Sliced the tenderloin a few extra times to make it easier to flatten but didn’t change anything else and, as usual with skinnytaste, the recipe was spot on!!
I had never cooked a pork loin before but wanted to start eating pork loin for it’s lean protein qualities. This turned out to be delicious. The only problem I had was rolling it and getting it to stay together, that was a bit stressful but it worked out with the kitchen twine. This is going on regular rotation at our house. I did chop up the pastrami for a better texture – I did not use turkey pastrami as it is impossible to find in Southern Cali.
I tried this tonight. It was super easy to put together and came out fantastic. The outside coating with the caraway seeds really worked well together with the other flavors of the recipe. I wasn’t sure about that part when I was putting it together. Great recipe–as usual!
Gina,
I don’t know what to say…your recipes never fail and this is no exception! I don’t even like Reuben sandwiches but this was phenomenal. We have been cooking your recipes all week religiously, kid and husband approved! Thank you for such dedication and talent!! This definitely makes cooking a joy, much easier, simple and healthy ingredients, and quick!!! Thank you for getting me out of a cooking rut while doing WW!!
Glad to hear!
I made this tonight and it was amazing.
I absolutely love Rueben sandwiches, so this was a recipe from heaven.
I will make this over and over and over again!
Thank you!!
Can you make this and freeze it without cooking it for another day
Delicious! Used pork loin as thats what the video shows. Didn’t roll up as easy as I thought but finally was able to tie it together. Probably used 1/2 cup canned sauerkraut (vs 1/4 c) and maybe 5 TBSP homemade light thousand island. And ended up cooking for about 50 mins. Was worried it wouldn’t turn out but hubby and I loved! Giving the rest to my 80-something year old parents as they love pork and sauerkraut but we’d be really happy to have the leftovers tomorrow! Served with mashed potatoes and salad (cuz we pretty much have salads nightly)
I made this last night in triplicate so that we could share some with friends who just brought home twins, and also invite my parents to dinner. It was a big hit all around. REALLY delish. I would highly recommend this dish!
So good but had to chg it up a little….used turkey pepparoni, cabbage instead of saurkaut and everything sprinkles because we didnt have just caraway seeds. Yummy!
This is amazing! I love ruebens but the family could take them or leave them so I have passed this recipe by one too many times. I finally decided tonight I’d give this a try and man am I happy I did! I was actually hoping they wouldn’t like it as much as they did so I’d have leftovers just for me! Good news is they loved it and it will go into the regular rotation. I did have to cook it a bit longer than the directions so I was really nervous that it was going to be dry but just as others have said, it was so tender! I made it with your baked fries with garlic aioli and it was perfect! What’s better than a rueben with fries without consuming a week’s worth of points?!?! As always, thank you Gina for all the incredible recipes!
Delicious!! I use corned beef sliced thin and drizzle thousand island on slices before serving. Looks like you spent the say making this simple recipe to wow guests!
Another successful dinner. This is the second time I’ve made this and my family loved it, again.
Just made this, it is excellent! Even my family members that turned their nose up at sauerkraut loved it! Quick and easy too!
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Hi Gina- where can I find turkey pastrami? I live in NJ and have been to two grocery stores with no luck
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