Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Ingredients

• 1 cup breadcrumbs 
• 3 tablespoons ground mustard divided
• 4 ounces cream cheese 
• 8 ounces crimini mushrooms thinly sliced
• 0.3 cup wine dry white
• 2  eggs lightly beaten
• 1 cup flour 
• 4 medium ham smoked
• 0.5 cup cup heavy whipping cream 
• 4 servings kosher salt 
• 2  pork tenderloins trimmed of fat
• 4 tablespoons olive oil 
• 4 servings pepper black
• 0.5 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• roasting pan
• wooden spoon
• aluminum foil
• stove
• pie form
• kitchen twine

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
2. Season pork with salt and pepper.
3. Lay two ham slices over the inside of each butterflied pork tenderloin. Top with two slices of Swiss cheese each.
4. Mix 1 1/2 tablespoons mustard and cream cheese in a small bowl.
5. Spread mixture evenly on top of Swiss cheese. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, pull the bottom edge of meat up and over the filling and roll up into a thick cylinder, burrito-style. Using butcher's twine, tie the meat to seal.
6. Season flour with salt and pepper to taste and place in a large, shallow baking or pie dish. Season breadcrumbs with salt and pepper to taste and place in another large, shallow dish.
7. Place egg in a third large, shallow dish. Dredge pork in flour and shake off excess. Next, dredge it in egg, taking care to coat all surfaces. Finally, roll meat in breadcrumbs.
8. Heat 2 tablespoons olive oil in a large, stove top-safe roasting pan over medium-high heat. When oil is shimmering, sear tenderloins on all sides, about 7 minutes total.
9. Add mushrooms on either side of meat.
10. Drizzle meat and mushrooms with remaining 2 tablespoons olive oil and transfer to oven to cook until it reaches an internal temperature of 145°F, about 35 minutes.
11. Remove pork from oven, transfer to a platter and tent with foil.
12. Place roasting pan on the stove top over medium-high heat.
13. Add white wine and scrape pan with a wooden spoon to loosen browned bits.
14. Add remaining 1 1/2 tablespoons mustard, along with heavy cream and Worcestershire sauce. Season with salt and pepper, if needed. Bring to a boil, reduce heat to medium and reduce slightly until sauce just coats the back of a spoon but a swiped finger leaves a clean line.
15. Discard string from pork tenderloin, slice, and serve immediately with mushroom-mustard sauce.