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