The other day I picked up a pork tenderloin at the supermarket at a really good price. Usually, I love to simply sauté this cut of pork, but John and I were in the mood for something a little different.
I suggested stuffing it with ham and cheese. He suggested pairing it with a cream sauce similar to the one that’s usually paired with chicken cordon bleu.
Well, that sounded amazing. And we soon found out that it tasted amazing too.
I dubbed it pork tenderloin cordon bleu. But unlike traditional cordon bleu dishes, mine is low carb. Yes, you definitely have to try this recipe for your next low carb dinner.
What does cordon bleu mean?
Why you need a pork tenderloin for this recipe: the difference between a pork loin and pork tenderloin
What ingredients will I need to make pork tenderloin cordon bleu?
- two pork tenderloins (8-12 ounces each). They’re usually sold in packages of two.
- butter
- extra-virgin olive oil
- salt and pepper
- dijon mustard
- Swiss cheese
- ham
And for the Cordon Bleu sauce
- heavy whipping cream
- Parmigiano Reggiano cheese
- Dijon mustard
Also, you’ll need cotton butcher’s twine to tie your tenderloins after stuffing them.
How To Make Pork Tenderloin Cordon Bleu
Then add oil and butter to a large skillet and heat on high until hot, but not smoking. Place your tenderloins in the skillet and brown well on all sides.
You’ll want to get a good sear on the pork tenderloins before baking. This adds a rich, caramelized flavor that makes the pork tenderloin irresistible!
Next, remove your tenderloins to a cutting board. You’re going to butterfly each tenderloin by slicing lengthwise, but not all the way through. Just so you can open them like the wings of a butterfly.
Spread Dijon mustard evenly down the center of each tenderloin.
Now for the fun part.
Roll up the cheese inside the ham slices folding over the ends of the ham and then rolling it up to seal in the Swiss cheese. This prevents the cheese from melting out into your pan while you bake the pork.
You’ll want to be very generous with how much ham and cheese you stuff the tenderloin with. I used four ham and cheese roll-ups for each tenderloin so that when the tenderloin was done and ready to be sliced, every bite of pork was stuffed with ham and cheese.
To hold the stuffing inside the tenderloin, tie each tenderloin with cotton butcher’s twine at 2-inch intervals. The cotton will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.
How long do I cook the pork tenderloin in the oven?
Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.
Snip and remove each string. Then slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese, and ribbons of sweet ham.
How to make the cordon bleu sauce
Now for the cordon bleu sauce.
Wipe the skillet clean so it will be ready for cooking your sauce.
Add cream to the pan (I always recommend organic cream) and bring it to a low boil for a few minutes. Then stir in your grated cheese (I use aged Parmigiano Reggiano) until the cheese has melted. Next, stir in your Dijon mustard.
Serve drizzled over your ham and cheese stuffed pork tenderloin slices.
What side dish goes well with pork tenderloin cordon bleu?
Pro Tips and Recipe Notes
A quick recap of several of the tips I mentioned above:
- You’ll want to get a good sear on the pork tenderloins before baking. This adds a rich, caramelized flavor that makes the pork tenderloin irresistible!
- When you butterfly each tenderloin by slicing lengthwise, be sure to not cut all the way through just so you can open them like the wings of a butterfly.
- Rolling the cheese up inside the ham helps keep all the cheese from melting out into your pan while you bake the pork.
- You’ll want to be very generous with the ham and cheese roll ups. I used four ham and cheese roll ups for each tenderloin so that when the tenderloins are done and ready to be sliced, every slice is stuffed with ham and cheese.
- Cotton twine will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.
There you go. An incredibly delicious pork tenderloin cordon bleu ready in less than an hour. As a bonus, it’s gluten free, keto, low carb, and paleo. Enjoy!
You Might Also Like:
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Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions
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Turkey Tenderloin Stuffed With Kale And Goat Cheese
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Pork Tenderloin Cordon Bleu
Ingredients
- 2 Pork Tenderloins (8-12 ounces each) They're usually sold two in packages of two
- 1 1/2 tablespoons of butter
- 1 1/2 tablespoons of extra-virgin olive oil
- 6-8 slices of ham (Boar's Head or Applegate are gluten free)
- 6-8 slices of swiss cheese
- 2 tablespoons of Annie's gluten free Dijon mustard
- salt to taste
- pepper to taste
- For Cordon Bleu sauce:
- 1 cup of heavy whipping cream
- 3/4 cup of grated Parmigiano Reggiano cheese
- 1 tablespoon of Annie's gluten free Dijon mustard
Instructions
- Pre heat oven to 375℉. Rinse your pork tenderloins and pat dry. Season with salt and pepper.
- Then add oil and butter to a large skillet and heat on high until hot, but not smoking. Place your tenderloins in the skillet and brown well on all sides.
- Next, remove your tenderloins to a cutting board. You’re going to butterfly each tenderloin by slicing lengthwise, but not all the way through just so you can open them like the wings of a butterfly.Spread dijon mustard evenly down the center of each tenderloin.
- Roll up the cheese inside the ham slices folding over the ends of the ham and then rolling it up to seal in the swiss cheese. Place these roll ups along the inside of each tenderloin.
- To hold stuffing inside, tie each tenderloin with cotton butcher’s twine at 2-inch intervals,
- Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.Snip and remove each string and slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese and ribbons of sweet ham.
- Now for the Cordon Bleu sauce:Wipe the skillet clean so it will be ready for cooking your sauce.Add cream to the pan (I always recommend organic cream) and bring it to a low boil for a few minutes. Then stir in your grated cheese (I use aged Parmigiano Reggiano) until the cheese has melted. Stir in 1 tablespoon of dijon mustard.And serve drizzled over your ham and cheese stuffed pork tenderloin slices.
Notes
- You’ll want to get a good sear on the pork tenderloins before baking. This adds a rich, caramelized flavor that makes the pork tenderloin irresistible!
- When you butterfly each tenderloin by slicing lengthwise, be sure to not cut all the way through just so you can open them like the wings of a butterfly.
- Rolling the cheese up inside the ham helps keep all the cheese from melting out into your pan while you bake the pork.
- You’ll want to be very generous with the ham and cheese roll ups. I used four ham and cheese roll ups for each tenderloin so that when the tenderloins are done and ready to be sliced, every slice is stuffed with ham and cheese.
- Cotton twine will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.
Nutrition
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