PORK TENDERLOIN CORDON BLEU

By porklion

Yields: 6 Servings

Preparation Time: 30 min
Cooking Time: 30 min

Source: GOURMET April 1989

Ingredients

• 6 slices (4 1/2 ounces) cooked smoked ham
• 6 ounces Gruyére, sliced paper-thin
• 1 1/2 lbs pork tenderloin, cut crosswise into slices and pounded to 1/2 inch-thick.
• 3 large eggs, beaten until frothy
• 2 tbsp fresh lemon juice
• flour seasoned with salt and pepper for dredging pork
• 1/2 stick (1/4 cup) unsalted butter
• 2 tbsp vegetable oil
• 2 tbsp medium-dry Sherry
• 1/2 cup chicken broth
• 1/4 cup heavy cream

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Divide the ham, folding if necesary and the Gruyére among half the pork slices.

2. Top the Gruyére with the remaining pork slices and gently flatten the pork "packets" to 1/4 inch thick between 2 sheets of moisten waxed paper.

3. Working with 1 packet at a time, dip the packets in the eggs combined with the lemon juice, letting the excess drip off, and dredge them lightly in the flour, shaking off the excess.

4. Heat 2 tbsp butter with 1 tbsp oil in large skillet until the foam subsides.

5. Sauté packets over moderately high heat, turning once, for 8 minutes, or until they are deep golden.

6. Transfer packets with slotted spatula to large plate.

7. Add Sherry to skillet, scraping up brown bits, and deglaze for 1 minute.

8. Add the broth and the pork packets with any juices that have accumulated on the plate and simmer, covered, turning the packets once, for 10 minutes.

9. Transfer pork packets to platter, cover with foil to keep warm.

10. Whisk the cream into the broth mixture, cook over high heat, stirring, until it is thickened slightly and pour sauce over pork.