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Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce Recipe
Ingredients (15)
- 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
Directions
Learn how to make this recipe at Serious Eats