Pork Tenderloin Cordon Bleu

photo by ~*Miss Diggy*~


- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 lbs pork tenderloin
- 1 boneless skinless chicken breast
- 2 slices swiss cheese
- seasoning salt
- poultry seasoning
- 2 tablespoons Dijon mustard
- 1 cup Italian breadcrumbs
- 1⁄4 cup flour
- 2 eggs, lightly beaten
directions
- 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.
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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!
-
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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RECIPE SUBMITTED BY
Buddy P
Columbus, Georgia