Rueben Stuffed Pork Tenderloin
Introducing the Rueben Stuffed Pork Tenderloin, a delightful dish that incorporates all the beloved flavors of a traditional Reuben sandwich. This mouthwatering creation features layers of pastrami, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese, all nestled within a tender pork tenderloin.
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Ingredients
- 18 ounce trimmed pork tenderloin
- 1/4 cup sauerkraut
- 1/2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1/4 teaspoon caraway seeds
- 2 oz thin sliced turkey pastrami
- 2 oz reduced fat Swiss cheese
- 3 tbsp thousand Island dressing
Instructions
- 1
Begin by preheating your oven to 425°F.
- 2
Create a lengthwise incision down the center of the pork tenderloin, stopping about 1/2-inch from the bottom (ensure you don’t cut all the way through). Gently open the tenderloin so that it lays flat. On each side, make another lengthwise cut down the center, also stopping 1/2-inch from the bottom; then cover it with plastic wrap.
- 3
Using a meat mallet, pound the pork to achieve a uniform thickness of 1/4 inch.
- 4
Remove the plastic wrap and spread Thousand Island dressing over one side of the tenderloin. Layer pastrami on top, followed by Swiss cheese, and finally, sauerkraut in the center of the pork.
- 5
Roll the pork up like a jelly roll, beginning from one of the longer edges. Secure the roll with kitchen twine at intervals of 2 inches, using lengths of string about 12 inches long. Drizzle olive oil over the exterior of the pork.
- 6
In a small bowl, mix together garlic powder, salt, and caraway seeds; rub this seasoning blend all over the pork.
- 7
Set the pork on a rack inside a shallow baking pan; bake it uncovered at 425°F until the internal temperature reaches 160°F, which should take around 35 minutes.
- 8
Once cooked, transfer the pork to a serving platter or a cutting board. Allow it to rest for 10 minutes before removing the twine and slicing it. Cut into 8 equal pieces.