Porktenderloincordonbleu Recipes

PORK TENDERLOIN CORDON BLEU

Pork Tenderloin Cordon Bleu image

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.

Provided by Buddy P

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 289.6, Fat 10.5, SaturatedFat 4, Cholesterol 142.9, Sodium 402, Carbohydrate 14, Fiber 1, Sugar 1.2, Protein 32.8

PERFECT PORK TENDERLOIN

Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

For the pork tenderloin: Preheat the oven to 425 degrees F.
Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK CORDON BLEU

Pork Cordon Bleu image

I found this recipe on a German recipe website when looking for pork recipes. I love chicken cordon bleu, and thought this was a great twist on an old favorite. I assume you could use any cheese you liked in this recipe. Putting here for safe keeping.

Provided by iewe7726

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 pork cutlets, butterflied
12 slices brick cheese
6 slices bacon
2 eggs, beaten
1 cup unseasoned breadcrumbs
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup olive oil
1/2 cup unsalted butter
6 slices ham

Steps:

On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
Dip into eggs then bread crumbs.
Season with salt and pepper.
In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
Remove and blot dry before serving.

Nutrition Facts : Calories 428.2, Fat 39.5, SaturatedFat 14.2, Cholesterol 108.1, Sodium 612.2, Carbohydrate 13.6, Fiber 1, Sugar 1.2, Protein 5.7

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