Reuben-Stuffed Pork

Forget the rye bread and wrap your pastrami, cheese, sauerkraut and Russian dressing in a pork tenderloin instead.


  • Russian dressing:
  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 2 tablespoons dill pickles, minced
  • 2 tablespoons white onion, minced
  • 1 tablespoon whole grain mustard
  • Salt and pepper, to taste
  • Quick sauerkraut:
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups red cabbage, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • Salt, to taste
  • Pork tenderloin:
  • 1 1/2 pounds pork tenderloin, trimmed
  • 1/4 pound thinly sliced pastrami
  • 1/4 pound Swiss cheese
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon caraway seeds
  • Salt and pepper, to taste


  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine all the ingredients for the Russian dressing and stir until combined. Set aside.
  3. In a medium saucepan, heat the olive oil over medium heat. Add garlic and cook for 2 minutes. Add cabbage, vinegar, sugar and salt. Stir to combine and reduce the heat. Simmer for 10 minutes, remove from heat and set aside to cool.
  4. Carefully butterfly the pork tenderloin and open it up so it lies flat. Cover with plastic wrap.
  5. Pound the tenderloin out to 1/4 inch thick, and spread the Russian dressing all over the pork. Layer the pastrami on top, then the Swiss cheese and then spread on the sauerkraut.
  6. Roll up the pork like a jelly roll and tie the roast with butcher's twine about every 2 inches. Rub the pork with olive oil and season with caraway seeds, salt and pepper.
  7. Place the roast on a sheet tray fitted with a rack. Bake uncovered for 35 minutes, or until the internal temperature of the pork has reached 160 degrees.
  8. Allow to cool slightly before slicing and serving.