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Pork Tenderloin Cordon Bleu with Mushroom Sauce

Ingredients

  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied
  • 4 medium-thick slices smoked Save-On-Foods Deli Ham
  • 4 oz (100 g) Gorgonzola cheese, softened
  • 4 oz (100 g) Swiss cheese
  • 3 tbsp (45 mL) coarse-ground mustard, divided use
  • 3 oz (75 g) Western Family cream cheese, softened
  • 4 tbsp (60 mL) olive oil
  • 1 cup (250 mL) flour
  • 1 cup (250 mL) breadcrumbs
  • 2 eggs, lightly beaten
  • 8 oz (200 g) white mushrooms, thinly sliced
  • 1/4 cup (70 mL) dry white wine
  • 1/2 cup (125 mL) heavy whipping cream
  • 1/2 tbsp (7 mL) Worcestershire sauce

Directions

  1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
  2. Season pork with salt and pepper. Lay two ham slices over the inside of each butterflied pork tenderloin. Mix 1 1/2 tablespoons mustard, Gorgonzola, swiss and cream cheese in a small bowl. Spread mixture evenly on top of the ham slices. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, pull the bottom edge of meat up and over the filling and roll up into a thick cylinder, burrito-style. Using butcher’s twine, tie the meat to seal.
  3. Season flour with salt and pepper to taste and place in a large, shallow baking or pie dish. Season breadcrumbs with salt and pepper to taste and place in another large, shallow dish. Place egg in a third large, shallow dish. Dredge pork in flour and shake off excess. Next, dredge it in egg, taking care to coat all surfaces. Finally, roll meat in breadcrumbs.
  4. Heat 2 tablespoons olive oil in a large, stove top-safe roasting pan over medium-high heat. When oil is shimmering, sear tenderloins on all sides, about 7 minutes total. Add mushrooms on either side of meat. Drizzle meat and mushrooms with remaining 2 tablespoons olive oil and transfer to oven to cook until it reaches an internal temperature of 145°F, about 35 minutes. Remove pork from oven, transfer to a platter and tent with foil.
  5. Place roasting pan on the stove top over medium-high heat. Add white wine and scrape pan with a wooden spoon to loosen browned bits. Add remaining 1 1/2 tablespoons mustard, along with heavy cream and Worcestershire sauce. Season with salt and pepper, if needed. Bring to a boil, reduce heat to medium and reduce sauce slightly. Discard string from pork tenderloin, slice, and serve immediately with mushroom-mustard sauce.
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Pork Tenderloin Cordon Bleu with Mushroom Sauce

Ingredients

  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied
  • 4 medium-thick slices smoked Save-On-Foods Deli Ham
  • 4 oz (100 g) Gorgonzola cheese, softened
  • 4 oz (100 g) Swiss cheese
  • 3 tbsp (45 mL) coarse-ground mustard, divided use
  • 3 oz (75 g) Western Family cream cheese, softened
  • 4 tbsp (60 mL) olive oil
  • 1 cup (250 mL) flour
  • 1 cup (250 mL) breadcrumbs
  • 2 eggs, lightly beaten
  • 8 oz (200 g) white mushrooms, thinly sliced
  • 1/4 cup (70 mL) dry white wine
  • 1/2 cup (125 mL) heavy whipping cream
  • 1/2 tbsp (7 mL) Worcestershire sauce

Directions

  1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
  2. Season pork with salt and pepper. Lay two ham slices over the inside of each butterflied pork tenderloin. Mix 1 1/2 tablespoons mustard, Gorgonzola, swiss and cream cheese in a small bowl. Spread mixture evenly on top of the ham slices. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, pull the bottom edge of meat up and over the filling and roll up into a thick cylinder, burrito-style. Using butcher’s twine, tie the meat to seal.
  3. Season flour with salt and pepper to taste and place in a large, shallow baking or pie dish. Season breadcrumbs with salt and pepper to taste and place in another large, shallow dish. Place egg in a third large, shallow dish. Dredge pork in flour and shake off excess. Next, dredge it in egg, taking care to coat all surfaces. Finally, roll meat in breadcrumbs.
  4. Heat 2 tablespoons olive oil in a large, stove top-safe roasting pan over medium-high heat. When oil is shimmering, sear tenderloins on all sides, about 7 minutes total. Add mushrooms on either side of meat. Drizzle meat and mushrooms with remaining 2 tablespoons olive oil and transfer to oven to cook until it reaches an internal temperature of 145°F, about 35 minutes. Remove pork from oven, transfer to a platter and tent with foil.
  5. Place roasting pan on the stove top over medium-high heat. Add white wine and scrape pan with a wooden spoon to loosen browned bits. Add remaining 1 1/2 tablespoons mustard, along with heavy cream and Worcestershire sauce. Season with salt and pepper, if needed. Bring to a boil, reduce heat to medium and reduce sauce slightly. Discard string from pork tenderloin, slice, and serve immediately with mushroom-mustard sauce.