Ingredients
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2
-
1
-
2
-
-
-
2
-
1
-
1/4
-
2
-
-
-
-
-
-
Directions
Pork Tenderloin Cordon Bleu,This a fantastic recipe I developed from a chicken cordon bleu recipe a chef gave me about 20 years ago. This recipe takes time to make, but it is well worth the effort! It is the special occasion meal most requested by my family.,Really good!!!?? I did have good mustard but I didn’t have any cheese on hand but used ranch seasoning with sour cream and a few bacon bits.. Added melted butter over top of lightly seasoned bread crumbs. It was so delicious..got raves from my family ??????,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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Steps
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1
Done
|
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. |
|
2
Done
|
Turn the Knife to the Side and Cut Each Side to Within 1/2 Inch. |
|
3
Done
|
Place the Tenderloin Between Two Pieces of Wax Paper and Flatten With a Meat Pounder Until About 1/4 Inch Thick. |
|
4
Done
|
Flatten the Chicken Breast Until Is Is Very Thin. |
|
5
Done
|
Lay the Tenderloin Out Flat, Brush With Dijon Mustard, Then Sprinkle With Seasoned Salt. |
|
6
Done
|
Place Chicken Breast on the Tenderloin and Sprinkle With Chicken Seasoning. |
|
7
Done
|
Lay the Swiss Cheese on the Chicken Breast. |
|
8
Done
|
Roll Up and Tie or Skewer to Hold Together. |
|
9
Done
|
Dip the Rolled Tenderloin in Flour, Then Dip in Eggs, Then Roll in Bread Crumbs. |
|
10
Done
|
Bake at 350-375f For One Hour or Until Done. |
|
11
Done
|
Slice Into 1-Inch Slices and Serve. |
|
12
Done
|
I Like to Serve With Asparagus and Candied Sweet Potatoes. |
