Reuben Stuffed Pork Tenderloin Recipe

A Sandwich Turned Supper

Hello, my dear. Come sit. Let’s talk about a fun kitchen trick. We are turning a famous sandwich into a grand dinner. It’s a Reuben sandwich, but we wrap it in pork. I still laugh at that idea. It came to me on a busy Tuesday. I wanted something special, but easy.

This matters because food should be joyful. It’s okay to play with your meals. Mixing things up keeps cooking fun. Have you ever turned a lunch favorite into a dinner? Tell me about it. I love hearing your ideas.

The Heart of the Matter

Now, the soul of this dish is the stuffing. That’s where the magic lives. You spread the tangy dressing first. Then layer the pastrami and Swiss cheese. Finally, add that zippy sauerkraut. Doesn’t that smell amazing already?

Fun fact: caraway seeds are often in rye bread. We use them here on the pork’s crust. It ties our “sandwich” together. Rolling it all up feels like making a cozy blanket for the filling. This step matters. It turns separate bits into one beautiful meal.

A Little Kitchen Story

My first time, I was nervous. Tying the roast with string seemed hard. My knots were loose. The roll looked a bit messy. But you know what? It cooked up just fine. It was delicious.

That taught me a good lesson. Food doesn’t need to be perfect. It just needs to be made with a happy heart. Your family will taste the love, not see a loose knot. What’s a cooking mistake you made that still turned out great?

Why Letting it Rest is Key

When the pork comes out, it will be hot. You must let it sit for ten minutes. I know, it’s hard to wait. The smell is so good. But this wait is very important.

If you slice it right away, all the juicy goodness will run out. Letting it rest keeps all those flavors inside. Your slices will be moist and tender. It makes all the difference. Do you usually let your meat rest, or do you dig right in?

Serving Up Something Special

When you slice it, you’ll see pretty swirls. Each piece is a full bite of the Reuben flavors. I like to serve two slices per person. It’s filling but not too heavy. The numbers say it’s good for you, too. Plenty of protein to keep you strong.

This dish shows how clever cooking can be. It takes simple things and makes them new. That’s a wonderful skill, in the kitchen and in life. What classic flavor combo would you like to see stuffed into something new?

Ingredients:

Ingredient	Amount	Notes
pork tenderloin, trimmed	18 ounce
thousand Island dressing	3 tbsp
thin sliced turkey pastrami	2 oz
reduced fat Swiss cheese	2 oz
sauerkraut	1/4 cup	drained well
olive oil	1/2 tsp
garlic powder	1 tsp
coarse salt	1 tsp
caraway seeds	1/4 teaspoon

My Reuben-Stuffed Pork Tenderloin Adventure

Hello, my dear! Come sit. Let me tell you about my Reuben-stuffed pork. It sounds fancy, doesn’t it? But it’s just a cozy sandwich, all rolled up inside a roast. I first made it for my book club. They still talk about it! The salty pastrami and tangy kraut are perfect together. It makes the whole kitchen smell like a happy deli. Doesn’t that smell amazing?

Now, let’s get our hands busy. I’ll walk you through it. Just take your time. Cooking should be fun, not rushed. I still laugh at the first time I tried to tie the string. It was a mess! But we learn. Ready? Here we go.

Step 1: First, preheat your oven to 425°F. Get your pork tenderloin. We need to make a pocket for all our goodies. Slice it lengthwise, but don’t cut all the way through. Think of opening a book! Lay it flat and cover it with plastic wrap. Now, gently pound it with a mallet. We want it about a quarter-inch thick. (A hard-learned tip: put the plastic wrap on first. It keeps everything much cleaner!)

Step 2: Take off that plastic wrap. Now for the fun part! Spread the Thousand Island dressing on the pork. It’s like the glue for our sandwich. Then layer on the pastrami and Swiss cheese. Finally, add that well-drained sauerkraut right down the middle. Don’t overstuff it, or rolling gets tricky. My grandson loves this step. He calls it building a flavor bed.

Step 3: Carefully roll it up, like a cozy sleeping bag. Start from the long side. Keep it tight! Now, tie it with kitchen string every two inches. No fancy knots needed. Just simple ties will do. This holds all our treasures inside while it cooks. What’s your favorite sandwich to stuff inside something else? Share below!

Step 4: Rub the outside with a little olive oil. Mix the garlic powder, salt, and caraway seeds in a bowl. Rub that all over the pork too. This gives it a wonderful, savory crust. Place it on a rack in a pan. The rack lets the heat get all around. Pop it in the hot oven for about 35 minutes. You’ll know it’s done when a thermometer says 160°F.

Step 5: Patience is key here! Take the roast out and let it rest for 10 minutes. This keeps all the juices inside. Then, snip off the strings and slice it. You’ll see beautiful swirls of filling. Serve it warm. I promise, it’s worth the wait.

Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Dinner, Main Course

Three Tasty Twists to Try

This recipe is like a friendly base. You can play with it! Here are three ideas I’ve tried over the years. Each one feels like a whole new meal.

The Garden Twist: Skip the pastrami. Use roasted red peppers and spinach instead. So fresh and colorful!

The Spicy Kick: Add a layer of spicy brown mustard and pickled jalapeños. It will wake up your taste buds!

The Apple Harvest: Use thin apple slices and cheddar cheese. A little thyme is lovely here. Perfect for fall.

Which one would you try first? Comment below!

What to Serve With Your Masterpiece

This pork is the star. It just needs a simple sidekick. I love serving it with crispy roasted potatoes. They soak up any juices. A simple green salad with a light vinaigrette is perfect too. It cuts through the richness. For a pretty plate, slice the pork and fan it out. Sprinkle a few extra caraway seeds on top.

For drinks, a cold glass of apple cider is wonderful. The sweetness is so nice. For the grown-ups, a dark beer or a glass of rye whiskey complements those savory, smoky flavors beautifully. Which would you choose tonight?

Keeping Your Reuben Pork Tenderloin Tasty

Let’s talk about keeping leftovers. This dish stores beautifully. Let it cool completely first. Then wrap slices tightly in plastic wrap. Pop them in the fridge for up to three days.

You can freeze it, too. I wrap each slice individually. This way, my grandson can grab one for a quick dinner. He just reheats it in the oven. It tastes almost as good as fresh.

Reheating is key. Use your oven or a toaster oven. Low and slow keeps the pork juicy. Microwaving can make the meat tough. I learned that the hard way once!

Batch cooking saves busy nights. Make two tenderloins at once. Eat one now, save one for later. This matters because good food should help your week. Have you ever tried storing it this way? Share below!

Fixing Common Kitchen Hiccups

Sometimes the pork roll won’t stay closed. Do not worry. Just use more kitchen string. Tie it snugly every two inches. This keeps all the tasty filling inside.

The sauerkraut can make things soggy. Always drain it very well. I squeeze it in a paper towel. I remember when I forgot this step once. The roll was a bit wet.

The cheese might leak out while baking. That is perfectly okay. It makes a delicious, crispy bit on the pan. This matters because cooking should be fun, not perfect. Fixing small issues builds your confidence.

Fun fact: Caraway seeds are traditional in rye bread. That’s why they taste so right here! Getting the seasoning right matters for flavor. It makes the whole dish sing. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Check your Thousand Island dressing label. Many brands are gluten-free. Use one of those.

Q: Can I make it ahead? A: Yes! Assemble the roll the night before. Keep it wrapped in the fridge. Bake it when you are ready.

Q: What if I don’t have pastrami? A: Thin sliced corned beef works great. You can even use good ham.

Q: Can I double the recipe? A: Absolutely. Just use two baking pans. Do not crowd them. The hot air needs to circulate.

Q: Any optional tips? A: Let the meat rest after baking. This keeps all the juices inside. It makes every slice moist. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It combines two of my favorite flavors. Cooking is about sharing and trying new things.

I would love to see your creation. Did you make it for your family? Share a picture with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen.

Thank you for cooking with me today. Remember, the best meals are made with a pinch of love.

Happy cooking!
—Chloe Hartwell.