- Yield:4 to 6
- Active time: 25 minutes
- Total time:1 hour
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied
- Kosher salt
- Cracked black pepper
- 4 medium-thick slices smoked tavern ham
- 4 medium-thick slices Swiss cheese
- 3 tablespoons coarse-ground mustard, divided use
- 4 ounces cream cheese
- 4 tablespoons olive oil
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs, lightly beaten
- 8 ounces cremini mushrooms, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup heavy whipping cream
- 1/2 tablespoon Worcestershire sauce
Adjust oven rack to lower-middle position and preheat oven to 350°F.
Season pork with salt and pepper. Lay two ham slices over the inside of each butterflied pork tenderloin. Top with two slices of Swiss cheese each. Mix 1 1/2 tablespoons mustard and cream cheese in a small bowl. Spread mixture evenly on top of Swiss cheese. 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.
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.
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.
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 slightly until sauce just coats the back of a spoon but a swiped finger leaves a clean line.
Discard string from pork tenderloin, slice, and serve immediately with mushroom-mustard sauce.