Roasted Reuben Tenderloin

Ingredients

• 0.5 cup cooking apple red chopped
• 3 pound beef tenderloin 
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon coarsely ground pepper 
• 0.5 cup onion chopped
• 2 cups rye breadcrumbs soft
• 1.5 cups sauerkraut drained well
• 0.3 cup thousand island dressing fat-free divided

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add apple, onion, and allspice; saute until onion is tender.
3. Remove from heat; stir in sauerkraut. Set aside.
4. Trim fat from tenderloin.
5. Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece out to enlarge tenderloin.
6. 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.
7. Brush remaining 2 tablespoons dressing over tenderloin.
8. Sprinkle tenderloin with pepper, and roll in breadcrumbs.
9. 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.
10. 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.
11. Remove tenderloin from oven, and let stand 10 minutes.
12. Cut into 1/2-inch-thick slices.