Indistinguishable from Spam in both flavor and texture. I was doing some recipe development 'ham…
Pork Tenderloin Cordon Bleu
This is one of my favorite ways to prepare pork tenderloin. Butterflying it and adding the ham, swiss cheese, and cream cheese mixture adds maybe five minutes to the prep time. In this recipe I’ve mixed a little stone ground mustard and thyme with the cream cheese. Don’t be afraid to experiment. For example, try mixing some oregano with the cream cheese instead.
Pork Tenderloin Cordon Bleu
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Cook time:
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This is one of my favorite ways to prepare pork tenderloin. I’ll typically serve it with some kind of creme sauce. The version in the photo has a cream sauce containing a little thyme and nutmeg.
Ingredients
- Pork Tenderloin
- 2-3 slices black forest ham (depending upon the size of the tenderloin)
- 2-3 slices Swiss cheese (depending upon the size of the tenderloin)
- 1 Tablespoon stone-ground mustard
- 2 ounces cream cheese
- 1 Tablespoon fresh thyme leaves, chopped
- flour
- breadcrumbs
- flour
- 1-2 eggs lightly beaten (depending upon the size of the tenderloin)
- salt
- pepper
Instructions
- Preheat the oven to 350F.
- Trim the excess fat and silver skin from the tenderloin.
- Butterfly the tenderloin (Meaning slice it lengthwise almost al the way through so you can open it like a book. Think of the two halves like the wings of a butterfly)
- Lay the ham slices over the side of the butterflied tenderloin
- Lay the Swish cheese slices on top of the ham.
- In a small bowl mix the cream cheese, mustard, and thyme. Spread the mixture over the Swiss cheese slices. Try to refrain from getting any of the spread within 1/2 an inch of the edges of the tenderloin.
- Close the tenderloin up and tie it closed with string.
- Season the tenderloin to taste with salt and pepper.
- Dredge the tenderloin in flour and shake off the excess
- Dredge the tenderloin in the egg.
- Roll the tenderloin in the breadcrumbs. Press them into place as required.
- Heat 2-3 tablespoons of olive oil in a large sauté pan.
- Sear the tenderloin, gently turning of so that all sides get seared.
- Transfer the tenderloin to a baking dish and place it in the oven until the desired doneness is reached (For me that’s 150F and about 35 minutes.)
- When the tenderloin is done, remove it from the oven and let it rest for 5010 minutes.
- Remove the string. SLice and serve.
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