Porktenderloincordonbleu Recipes

PORK TENDERLOIN CORDON BLEU

Steps:

• If you have a butcher, ask him to "T-bone" the tenderloin, otherwise: With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
• Turn the knife to the side and cut each side to within 1/2 inch.
• Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
• Flatten the chicken breast until is is very thin.
• Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
• Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
• Lay the Swiss cheese on the chicken breast.
• Roll up and tie or skewer to hold together.
• Dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
• Bake at 350-375°F for one hour or until done.
• Slice into 1-inch slices and serve.
• I like to serve with asparagus and candied sweet potatoes.

PORK TENDERLOIN CORDON BLEU

Steps:

• Pre heat oven to 375℉. Rinse your pork tenderloins and pat dry. Season with salt and pepper.
• Then add oil and butter to a large skillet and heat on high until hot, but not smoking. Place your tenderloins in the skillet and brown well on all sides.
• Next, remove your tenderloins to a cutting board. You're going to butterfly each tenderloin by slicing lengthwise, but not all the way through just so you can open them like the wings of a butterfly.Spread dijon mustard evenly down the center of each tenderloin.
• Roll up the cheese inside the ham slices folding over the ends of the ham and then rolling it up to seal in the swiss cheese. Place these roll ups along the inside of each tenderloin.
• To hold stuffing inside, tie each tenderloin with cotton butcher's twine at 2-inch intervals,
• Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.Snip and remove each string and slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese and ribbons of sweet ham.