You’re going to love this step by step tutorial for making a delicious low carb pork tenderloin cordon bleu. The pork tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce.
Cuisine French American
Keyword cordon bleu sauce, gluten free, ham and cheese stuffed pork tenderloin, low-carb, pork tenderloin cordon bleu
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Barbara Bianchi
2Pork Tenderloins (8-12 ounces each)They're usually sold two in packages of two
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.
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.