Description
This Reuben Stuffed Pork Tenderloin is stuffed with all the elements of a Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Yield: 4servings | Serving Size: 2slices
Ingredients
18ouncetrimmed pork tenderloin
3tbspthousand Island dressing
2ozthin sliced turkey pastrami
2ozreduced fat Swiss cheese
1/4cupsauerkraut, drained well
1/2tspolive oil
1tspgarlic powder
1tspcoarse salt
1/4teaspooncaraway 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:
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Nutrition
Serving: 2slices, Calories: 250kcal, Carbohydrates: 4g, Protein: 34g, Fat: 11g, Cholesterol: 106mg, Sodium: 667mg, Sugar: 3g
