Kitchen notes · a little help before you start
Rueben Stuffed Pork Tenderloin
A pork tenderloin with a Reuben-style filling makes dinner interesting from the first slice. Tangy sauerkraut and dressing sit inside the savory meat, with Swiss cheese and pastrami alongside them.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork · Turkey
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Roasting
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep the butterflied pork attached
Make the lengthwise slits carefully, stopping short of cutting through, then open the tenderloin and cover before flattening.
2. Roll from a long side
Layer the filling along the opened pork, then roll jelly-roll style and tie at the stated intervals before oiling.
3. Rest before removing string
Let the cooked roll stand on its platter or board before taking off the kitchen string and slicing.
Get to know the ingredients
Well-drained sauerkraut
Drain the sauerkraut thoroughly before layering it with Swiss cheese down the center of the opened tenderloin.
Thin turkey pastrami
The turkey pastrami is thinly sliced, layered over the Thousand Island dressing before adding the cheese and sauerkraut.
Caraway seed rub
Mix caraway seeds with garlic powder and coarse salt before rubbing the mixture over the tied, oiled pork roll.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Rueben Stuffed Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stand, untie and slice
Transfer the roast to a serving platter or board, give it its rest, then remove the string and cut into serving slices.
A little more help as you go
Use the mallet evenly
Flatten the butterflied pork under plastic wrap to the listed thickness before uncovering it for the dressing and filling.
Roast on a rack
Set the tied roll on a rack in a shallow baking pan and bake uncovered, using the stated thermometer check.
A few questions you might have
Does the dressing go on the outside?
Spread Thousand Island along one side of the opened pork before layering pastrami, cheese and sauerkraut inside.
When is the olive oil applied?
After rolling and tying the pork, rub it with olive oil before applying the garlic, salt and caraway mixture.
Is the plastic wrap left on for filling?
Remove it after flattening the pork and before spreading the dressing and arranging the filling layers.
Do I sear the stuffed roll before baking?
The prepared roll goes onto a rack in a shallow pan for uncovered roasting; there is no separate skillet-searing stage.
Where is the cheese placed?
Layer Swiss cheese with sauerkraut along the center of the opened pork, over the dressing and pastrami, before rolling.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
