Reuben Stuffed Pork Tenderloin

Jump to Recipe
Save ItSaved!
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!
This Rueben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Print WW Personal Points
5 from 12 votes
Did you make this recipe?

Rueben Stuffed Pork Tenderloin

250 Cals 34 Protein 4 Carbs 11 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
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!

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.

Nutrition

Serving: 2slices, Calories: 250kcal, Carbohydrates: 4g, Protein: 34g, Fat: 11g, Cholesterol: 106mg, Sodium: 667mg, Sugar: 3g
WW Points Plus: 6
Keywords: How To Make a Reuben Stuffed Pork Tenderloin, keto stuffed pork tenderloin, Reuben Stuffed Pork Tenderloin, Stuffed Pork Tenderloin, Stuffed Pork Tenderloin Recipe

Leave a Reply

Your email address will not be published.

Rate this Recipe:




59 comments

  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. Where can I find Turkey pastrami?

  3. Can this be made the day before I need it? If so, should I bake it Then reheat?

  4. 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!!

  5. 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.

  6. 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!

  7. 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!!

  8. 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!!

  9. Can you make this and freeze it without cooking it for another day

  10. 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)