7 Reviews

Very Good!! Made this using asiago cheese, poultry seasoning, panko breadcrumbs, a little dijon mustard and egg beaters. Baked for a little less than one hour and served with the sauce from "Florentine Pork Medallions #282948'. Took me about 15-20 minutes to pound, fill, roll and bread the pork...Will make this one again...Thanks for posting!

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Vino p.o. prn May 02, 2008

this was very good but i messed it up . i tried to put extra stuff in it . DON'T! it doesnt fit , lol. also tie it up good or the cheese will melt out the ends . but if you do it like its says it is perfect

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toadkiller April 27, 2008

I made this last night for dinner. I used chicken thighs, and I was out of chicken seasoning, so I used thyme and rosemary. I think that next time I make sure I have the proper seasoning. This meal was totally amazing. We ate it with a salad made by emptying the fridge. Thanks so much for the recipe. I will definitely be making it again. Deb

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newfie wanna be April 18, 2008

This is indeed a winner. I had no swiss cheese so I used mozzarella cheese. It took some time to put together but was worth it. This recipe certainly will be served to guests. I used dental floss to tie it together and that works great. It was easy to pull out after. Wonderful recipe.Thanks!

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Dotty2 April 18, 2008

It was great!! I love Chicken Cordon Bleu so I thought I would give this a try. It is even better then Chicken Cordon Bleu. The spices and mustard just added that "special" taste. Our pastor was down with a bad back & his wife was so busy taking care of him so I fixed this for their supper. What a hit. Thanks!

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I love to eat! April 16, 2008

OOOOOH!!!! BUDDY!!!!! I could just KISS you! This was a fantabulous recipe that has won all my family over, even my kids who have started to get extremely picky. I was a little worried that it would take me a long time, but it really didnt. I think that an hour prep time is very conservative and it took me about 30 minutes. I used 1 tbs whole grain dijon mustard, and then for the bread crumbs I used 1/4 cup crushed saltine crackers. I used about 1 tsp season salt, although next time I will use 1.5x if not 2x that amount. I also used about 1/2 tsp poultry seasoning, and then about 1/2 cup flour. I hope this helps for others when they try this recipe, and I definitly recommend this to everyone! Thanks so much, and I am posting a picture for you! Thanks again!

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~*Miss Diggy*~ August 05, 2007
Pork Tenderloin Cordon Bleu