Pork Tenderloin Cordon Bleu
Transform your dinner table with this Pork Tenderloin Cordon Bleu, a gourmet spin on a classic dish that's both elegant and irresistibly flavorful. This recipe features tender pork tenderloin stuffed with layers of savory ham and melty Swiss cheese, rolled up and coated in a crispy golden crust of panko breadcrumbs and Parmesan. The dish combines the techniques of searing and baking, creating a perfectly moist center with a crunchy exterior. Seasoned with a savory blend of garlic, salt, and pepper, this impressive entrée is surprisingly simple to prepare, with just 20 minutes of prep time. Ideal for family dinners or special occasions, serve it alongside roasted vegetables or a crisp green salad for a restaurant-quality meal at home. Perfect for pork lovers, this recipe is your new go-to for a show-stopping main course that's as satisfying as it is delicious.
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Recipe Information
Ingredients
- 1 piece (approximately 1-1.5 lbs) Pork tenderloin
- 6 slices Thinly sliced ham
- 6 slices Thinly sliced Swiss cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Slice the pork tenderloin lengthwise, cutting about three-quarters of the way through, and open it like a book. Place the pork between two sheets of plastic wrap and gently pound it to an even thickness of about 1/2 inch using a meat mallet.
Season both sides of the pork with salt, black pepper, and garlic powder.
Lay the ham slices across the flattened pork, slightly overlapping, followed by the Swiss cheese slices arranged evenly on top of the ham.
Roll up the pork tightly, starting from one long side, to form a log. Secure the roll with kitchen twine or toothpicks to hold it together while cooking.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs whisked together with milk, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
Lightly coat the pork roll in flour, shaking off the excess. Then dip it in the egg mixture, followed by the breadcrumb mixture, pressing gently to help the coating adhere.
Heat the olive oil and butter in a large oven-safe skillet over medium heat. Place the breaded pork roll in the pan and brown on all sides, turning carefully with tongs. This should take about 6-8 minutes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5 minutes. Slice into rounds and serve warm.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 361 mg | 28% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
