Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce
15 Ingredients
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied
  • Kosher salt
  • Cracked black pepper
  • 4 medium-thick slices smoked tavern ham
  • 4 medium-thick slices swiss cheese
  • 3 tablespoons coarse-ground mustard, divided use
  • 4 ounces cream cheese
  • 4 tablespoons olive oil
  • 1 cup flour
  • 1 cup breadcrumbs
  • 2 eggs, lightly beaten
  • 8 ounces cremini mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup heavy whipping cream
  • 1/2 tablespoon worcestershire sauce
Nutrition
1061
53% daily value
4 servings
                                       
                                           
     

Fat

89% 58

Saturated

120% 24

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 5

Carbs

18% 53

Carbs (net)

- 49

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

156% 78

Cholesterol

119% 358

Sodium

40% 964

Calcium

38% 385

Magnesium

30% 126

Potassium

34% 1592

Iron

32% 6

Zinc

74% 8

Phosphorus

153% 1071

Vitamin A

36% 323

Vitamin C

2% 2

Thiamin (B1)

256% 3

Riboflavin (B2)

120% 2

Niacin (B3)

138% 22

Vitamin B6

172% 2

Folate equivalent (total)

22% 86

Folate (food)

- 48

Folic acid

- 22

Vitamin B12

118% 3

Vitamin D

489% 73

Vitamin E

22% 3

Vitamin K

13% 15

Sugar alcohols

- 0

Water

- 349
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