Roasted Reuben Tenderloin

• 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 425u0b0 for 50 to 60 minutes or until meat thermometer registers 145u0b0 (medium-rare) or 160u0b0 (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.

vegetable cooking spray, red cooking apple, onion, ground allspice, sauerkraut, beef tenderloin, ground pepper, soft rye breadcrumbs

Taken from www.myrecipes.com/recipe/roasted-reuben-tenderloin (may not work)