PORK CORDON BLEU
1 1/2 lb. pork tenderloin
8 (1 oz.) slices Swiss cheese
1/2 lb. deli sliced ham
Salt and Pepper
1/4 cup vegetable or canola oil
1/2 cup flour
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
1/2 cup panko bread crumbs
For the pork:
Preheat oven to 400 degrees F.
Cut the pork tenderloin into 4 equal size pieces. Sandwich the pieces between two sheets of wax paper or parchment paper and use a meat mallet or heavy rolling pin (we used a cast iron skillet) to pound the pork tenderloin pieces into thin steaks (about 1/4 inch thick).
Season with salt and pepper, then place two slices of Swiss cheese on top of each steak to cover it. Fold over the pork to enclose the cheese.
Add 1/4 cup of vegetable oil to a large oven safe skillet or dutch oven and heat over medium high heat.
In a small bowl whisk together 1/2 cup of flour, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Place the beaten egg in another small bowl, and the Italian bread crumbs in a third small bowl.
Carefully pick up the stuffed pork and lightly coat each side in the flour mixture, then dip in the egg mixture, followed by the panko bread crumbs to coat.
Once the oil is hot, place the pork in the skillet and cook for 2 to 3 minutes per side to form a golden brown crust. Place the skillet into the oven for an additional 7 to 10 minutes or until cooked through.
For the sauce:
While the pork is finishing cooking, prepare the sauce by melting 2 tbsp of butter in a skillet over medium heat.
Whisk in the flour, then gradually whisk in the milk and 1 tsp of chicken boullion until smooth and it begins to thicken slightly (about 3 to 5 minutes).
Remove from heat and stir in 1/2 cup Parmesan cheese, 2 tbsp of Dijon mustard, 1 tsp of Worcestershire sauce, & salt and pepper, whisking until smooth and creamy.
Serve hot over the pork.