Roasted Reuben Tenderloin

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Reuben Tenderloin Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy