Skinnytaste > Main Ingredient > Pork Recipes > Reuben Stuffed Pork Tenderloin

Reuben Stuffed Pork Tenderloin

This post may contain affiliate links. Read my disclosure policy.

This Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!

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 Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!

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

This Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
This Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!

Rueben Stuffed Pork Tenderloin

5 from 13 votes
This Rueben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Course: Dinner
Cuisine: American
This Rueben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: 4 servings
Serving Size: 2 slices


  • 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


  • 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.


Serving: 2 slices, Calories: 250 kcal, Carbohydrates: 4 g, Protein: 34 g, Fat: 11 g, Cholesterol: 106 mg, Sodium: 667 mg, Sugar: 3 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

62 comments on “Reuben Stuffed Pork Tenderloin”

  1. 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!!

  2. 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!!

  3. 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.

  4. 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!

  5. 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!!

  6. 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!!

  7. 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)

  8. 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!

  9. Avatar photo
    Angela Dougherty

    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!

  10. 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!

  11. 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!

  12. Another successful dinner. This is the second time I’ve made this and my family loved it, again.

  13. Just made this, it is excellent! Even my family members that turned their nose up at sauerkraut loved it! Quick and easy too!

  14. Pingback: Skinnytaste Meal Plan (April 16-April 22) – My Blog

  15. Hi Gina- where can I find turkey pastrami? I live in NJ and have been to two grocery stores with no luck

  16. Pingback: Skinnytaste Meal Plan (April 16-April 22) – Site Title

  17. Pingback: March Dinner Planning – Confessions of a New Mom

  18. Avatar photo

    In the Nutrition portion, you have 0 for saturated fats, can this be? I’ve been looking at this recipe for ages and I def need to make it soon.
    Thanks for all your great recipes.

  19. So great! Made some skinny mashed potatoes and roasted brussels sprouts with it. A filling, delicious dinner!

  20. Absolutely delicious. This was a lot easier to make than I thought it would be and it came out so well. One of my new favorites.

  21. Avatar photo
    Robin Porter

    Made this tonight and it was so freakin’ good! Just roasted some potato wedges and carrots in the oven at same time. The 35 minute bake time was spot on. My husband really does not like pork but this recipe changed his mind. Full of flavor. Might thin slice the leftovers tomorrow for a salad topper for me and thin slice it on rye with some extra thousand island and sauerkraut  and panini it for him. 

    1. Follow-up to my review for this recipe. My husband LOVES reuben sandwiches and this recipe is now in our permanent rotation – not for the roast (which I love) but the “next day” sandwiches. A typical reuben has over 800 calories! I slice the roast/reuben super thin and he ads on more sauerkraut and toasts rye. He loves this version and it is much healthier than a full on reuben. Thanks for this alternative!

  22. Do you have a recipe for the Thousand Island dressing? I would love to make this, but that isn’t an item we normally keep on hand, and I don’t want to buy a bottle for 3 TBS. Bolthouse Farms used to make a yogurt based one, but its been discontinued.

      1. I made it with this thousand island dressing. Gina, this tenderloin recipe is brilliant, my son (14) said its best pork dish he had ever tried. Thank you!!!

  23. I made this the other night, and it was super delicious! I used a little more sauerkraut, maybe 1/3 cup, and next time, I might drizzle a little more dressing over that before rolling it up. I was very pleased with it, and my husband loved it as well. (If he noticed that the pastrami was turkey instead of beef, he didn’t say so.)

  24. Hi Gina!

    I’m making this for a bunch of friends this weekend and need to make 3 to feed everyone.  Do I need to increase bake time with all 3 in the oven?


  25. Avatar photo
    rosemary Earle

    I made this the other night and we LOVED it. Moist, flavorful and such a surprisingly large portion. Gina, your recipes are brilliant! It makes being on Weight Watchers a pleasure. Thank you so much!

  26. Made last night yum. I did not have caraway seeds sub fennel seeds and added little cumin. Love it!!

  27. I just made this tonight and it was great. Very different and really pretty easy to make. I had to cook mine a little longer than 35 min….maybe 40 but could not have come out better. Great recipe!

  28. Avatar photo
    Kathleen Seitz

    I can not wait to try this and the Cuban sandwich! I have a huge cooker of corn beef and cabbage cabbage cooking today and am thinking I may even try this recipe with it! It has no fat that is visible at all so should be a Healthy substitute also. I love your site and I just went to Amazon to get your book and and read all the RAVE reviews and all the regular awesome delicious sounding recipes they make and can hardly wait for the book to arrive!!?? We are on the low carb/no carb 6-8 small meals a day and think you will be a blessing and an abundance of help!! Happy St Patty's Day, Happy Easter, Happy Everything!!

  29. Brilliant idea! I will definitely be making this soon. I don't remember ever seeing turkey pastrami, and I'm wondering where you found it. I love that the points are low, too! Thanks for this, and ALL your wonderful recipes!!

  30. I'm pretty excited about seeing this recipe! Been stressing out this morning about getting my corned beef and cooking it….and am always disappointed. But, I just so happen to have a 1.55 pound pork tenderloin in my freezer which I am defrosting already, and can't wait to get a few more ingredients so I can make this tonight! YAYE for Skinnytaste to the rescue!

  31. Very clever and tasty looking dish Gina. I have been wondering what to do with some left over sauerkraut, now I know.

  32. Is it too early to ask when your next cookbook will be out?

    This pork tenderloin looks sooooo good. You had me with the cheese oozing out the end.