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.
- 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.
Meat mallet, roasting pan, kitchen twine