Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Pork tenderloin is a vehicle for great flavors—in this case a cordon bleu-inspired filling of ham, Swiss, and creamy coarse mustard.
The trick to this recipe is making sure the breading properly adheres and stays put. Dredge the meat at each stage, taking care to shake off excess flour, egg, and breadcrumbs before advancing to the next step. When searing the meat, don't turn it too soon or your breading will stick to the bottom of the pan.
The piquant pan sauce, in my mind, is the perfect accompaniment. If you want to cut back on potency, add 1/4 cup of low-sodium chicken stock along with the wine, and reduce the mustard in the sauce to 1 tablespoon.