Pork Tenderloin Cordon Bleu

As with most home cooks, my cravings usually determine what I cook. This time around, Swiss cheese is the dictator. I like chicken but, grow tired of it quickly. So I thought why not pork? I’ve never had or seen this recipe before. I’m sure however, it’s been done numerous times over.

Either way, this Gluten Free and budget friendly delight was concocted. Added bonus: my Lil Pal wanted to help. It took twice the amount of time to cook (and clean up) but, the enjoyment on his face was more than worth it!

Pork Tenderloin Cordon Bleu

Pork Tenderloin Cordon Bleu close up

Ingredients

2 lbs Pork Tenderloin, butterflied

4-6 slices Ham lunchmeat

4-6 slices Baby Swiss Cheese

1 TBS Garlic, minced

1 ½ TBS Lemon Pepper Seasoning

Salt and Pepper to taste

2 Eggs, slightly beaten

1/3 cup Gluten Free Bisquick

3 ½ oz (half a box) Glutino Table Crackers, broken into bread crumb size pieces

Approximately 10 toothpicks, presoaked in water (to prevent burning while cooking).

Directions

Preheat oven to 350°F

Butterflying Pork Tenderloin can be a little tricky. So, for someone inexperienced with the technique, here is a helpful video.

I opted for the “roll cutting” method but, either will suffice.

Once, the pork is butterflied, rub the garlic on both sides and sprinkle lightly with salt and pepper. Take ½ TBS of the Lemon Pepper Seasoning and evenly distribute on both sides of the pork.

Evenly lay out the ham onto the pork. The amount used will depend on how flattened the pork is as well as, how big the ham slices are.

Lay out the cheese on top of the ham. Again, the amount will vary.

Very gently, begin to roll the pork on to itself. (Refer to the video again for assistance on this technique.)

Insert the presoaked toothpicks into the loose end of the pork, approximately one inch apart. Use more or less toothpicks to ensure the roll is held tightly.

Take the remaining TBS of Lemon Pepper Seasoning and a few tsp of salt and pepper and combine well into the cracker crumbs. Normally you would just use regular GF bread crumbs. However, my store doesn’t carry them. They do have Udi’s bread (which I’ve been told is good) however, I can’t justify the price for so little bread.

Gently coat the pork roll in the GF Bisquick.

Then dip the pork into the beaten eggs. Allow any excess to drip off.

Next, cover the roll in the seasoned table cracker crumbs.

Lightly cover a baking pan with cooking spray and lay the rolled pork in the pan.

Bake at 350°F for 1 hour or until golden brown.

Allow the pork to rest for 10-15 minutes before slicing and serving.

Pork Tenderloin Cordon Bleu

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