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Pork Tenderloin Cordon Bleu

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.
Course Dinner
Cuisine American
Keyword cordon bleu sauce, gluten free, ham and cheese stuffed pork tenderloin, low-carb, pork tenderloin cordon bleu
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 325kcal


  • 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 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 gluten free Dijon mustard


  • 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.

For 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.


Calories: 325kcal | Carbohydrates: 1.9g