Roasted Reuben Tenderloin

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 50 Minutes

Nutritional Information

Calories 219
Caloriesfromfat 32 %
Fat 7.8 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.1 g
Carbohydrate 10.9 g
Fiber 1.8 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 352 mg
Calcium 0.0 mg


Vegetable cooking spray
1/2 cup chopped red cooking apple
1/2 cup chopped onion
1/8 teaspoon ground allspice
1 1/2 cups sauerkraut, well drained
1 (3-pound) beef tenderloin
1/4 cup plus 2 tablespoons fat-free Thousand Island dressing, divided
1/2 teaspoon coarsely ground pepper
2 cups soft rye breadcrumbs


Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add apple, onion, and allspice; saute until onion is tender. Remove from heat; stir in sauerkraut. Set aside.

Trim fat from tenderloin. Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece out to enlarge tenderloin. Brush 1/4 cup dressing over cut surface of meat. Spoon sauerkraut mixture over dressing. Bring sides of meat together, and tie securely at 2-inch intervals using heavy string. Brush remaining 2 tablespoons dressing over tenderloin. Sprinkle tenderloin with pepper, and roll in breadcrumbs. Place, seam side down, on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired.

Bake, uncovered, at 425° for 50 to 60 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Cover with aluminum foil the last 25 minutes of baking to prevent excessive browning, if necessary. Remove tenderloin from oven, and let stand 10 minutes. Cut into 1/2-inch-thick slices.