Rueben Stuffed Pork Tenderloin Recipe

Preheat oven to 425 degrees F.

Cut a lengthwise slit down the center of the tenderloin to within ½- inch of the 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 ½- inch of bottom; cover with plastic wrap.

Flatten to ¼-inch thickness with a mallet.

Remove plastic wrap and 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 or about 35 minutes, uncovered, at 425 degrees F until a meat thermometer reads 160 degrees F.

Transfer to a serving platter or cutting board. Let it stand for 10 minutes before removing the string and slicing. Slice into 8 pieces.