Pork Tenderloin Cordon Bleu

Recipe by Buddy P
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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