Roasted Reuben Tenderloin

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 32%
  • Fat: 7.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.1g
  • Carbohydrate: 10.9g
  • Fiber: 1.8g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 352mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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