Pork Tenderloin Cordon Bleu | Chef Jean-Pierre

swiss cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining meltiness.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and more affordable.

Remove the silver skin from the pork tenderloin using a sharp knife, being careful not to remove too much meat.

Prepare a brine solution with 1/4 cup of salt, 1/4 cup of brown sugar, 3 tablespoons of apple cider vinegar, and 4-5 crushed garlic cloves in 1.5 quarts of water.

Submerge the pork tenderloin in the brine solution and refrigerate for 3-6 hours.

After brining, remove the pork from the brine and dry it with a paper towel.

Butterfly the pork tenderloin by cutting it in half without going all the way through, then open it up like a book.

Cover the pork with plastic wrap and pound it with a meat mallet, starting from the center and moving outward.

Stuff the pork with triple cream brie cheese and brut ham, then roll it up tightly.

Secure the rolled pork with kitchen twine or toothpicks if necessary.

Sear the stuffed pork in a hot skillet until golden brown on all sides, about 3-4 minutes per side.

Transfer the seared pork to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cooked through.

Let the pork rest for 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens