Pork Tenderloin Cordon-Bleu With Mustard-Mushroom Creme Sauce

I discovered the recipe at Serious Eats last week and decided to make if for Mother's Day dinner. It was a winner.  Even my son, who is not a big pork fan, loved it. Here is my version, slightly altered from the original (You will need a roasting pan big enough to hold the tenderloin AND is safe for the stovetop):

Pork tenerloin, approximately 2.5 pounds, trimmed of fat and silver-skin
Several slices black forest ham
Several slices Swiss cheese
3 tablespoons stone-ground Dijon mustard
4 ounces cream cheese
4 tablespoons olive oil
1 cup flour
1 cup breadcrumbs
2 eggs, lightly beaten
8 ounces button mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy whipping cream
1/2 tablespoon Worcestershire sauce

Preheat the oven to 350 Degrees If you haven't done so already, trim the fat and silver skin from the tenderloin.

Butterfly the tenderloin. When I did so, I didn't simply slice the tenderloin in half. I cut at a slight angle, making gradual cuts so as to 'unroll it into a sheet about an inch thick. Cover the tenderloin with a layer of swiss cheese slices.  Repeat with a layer of ham slices. Mix the cream cheese with 1-1/2 tablespoons of the mustard and spread the mixture over the ham slices.

Carefully roll the tenderloin up, rolling it into a thick cylinder. Tie it in several places with string to keep it from unrolling.

Put the flour in one large flat dish. Beat the eggs lightly and put them in a second large flat dish.  Put the breadcrumbs in a third large flat dish. Dredge the tenderloin in the flour and shake off the excess. Dredge it in the egg, taking care to coat all surfaces. Finally, roll it in the breadcrumbs.

Heat 2 tablespoons olive oil in a large, stove top-safe roasting pan over medium-high heat. When oil is shimmering, sear tenderloins on all sides. Don't try to turn the meat too early ot the crust will stick to the pan instead of the tenderloin. Add mushrooms on either side of meat. Drizzle meat and mushrooms with remaining 2 tablespoons olive oil and transfer to oven to cook until it reaches an internal temperature of 145 degrees. Remove pork from oven, transfer to a platter and tent with foil.

Place roasting pan on the stove top over medium-high heat. Add the wine and deglaze the pan. Add remaining 1 1/2 tablespoons mustard, along with the cream and Worcestershire sauce. Season with salt and pepper, if needed. Bring to a boil, reduce heat to medium and reduce slightly until sauce just coats the back of a spoon but a swiped finger leaves a clean line.

Remove the strings from the tenderloin. Slice it and put it on the plate.  Drizzle a little of the sauce over it.

Serves 4