CORDON BLEU PORK TENDERLOIN

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

1 500 g pork tenderloin

1 tbsp Dijon mustard salt and pepper

8 thin slices cooked ham

4 slices Swiss cheese canola oil

2 cups all-purpose flour

3 eggs, beaten

1 1/2 cups panko bread crumbs

Mushroom & Herb Salad (recipe, this page)

Slice pork tenderloin lengthwise about three-quarters of the way through (keeping pork intact). Place pork, cut side up, between 2 large sheets of plastic wrap. Using meat mallet, flatten pork to 1/4-inch thickness. Cut pork in half to create two rectangles. Brush pork with Dijon; season with salt and pepper.

Top each piece of pork with 2 slices of ham, overlapping them a little if necessary, then top with 2 slices of cheese, then 2 slices of ham. Gently roll each piece lengthwise as tightly as possible. Insert toothpicks to hold in place. Cover and set aside in refrigerator.

Add enough canola oil to large castiron skillet to fill 1 inch. Over medium heat, bring oil to 325°F. Preheat oven to 400°F; place wire rack on baking sheet.

Meanwhile, fill deep plate with flour, a second deep plate with beaten eggs and a third with panko. Season flour, eggs and panko with salt and pepper; whisk each to combine. Working one at a time, coat pork roll well with flour, then dredge in eggs, then panko. Repeat with eggs and panko to obtain a thicker crust.

Gently place pork rolls in skillet; cook, turning halfway through cooking time, until all sides are browned, 6 to 10 minutes. Transfer to wire rack on baking sheet and bake on upper rack of oven until pork is cooked through, 7 to 10 minutes. Slice and serve with Mushroom & Herb Salad.

PER SERVING about 790 cal, 62 g pro, 39 g total fat (11 g sat. fat), 48 g carb (5 g dietary fibre, 6 g sugar), 285 mg chol, 1635 mg sodium, 6.9 mg iron.

Mushroom & Herb Salad In bowl, mix 1 head shredded Boston lettuce, with one 227 g pkg sliced white mushrooms. In glass jar with lid, add 1 small shallot, finely chopped and 1 dill pickle, finely chopped, 1/4 cup mayonnaise, 1 tbsp sherry vinegar (or cider vinegar), 1 tbsp each chopped fresh curly parsley and chopped fresh chives, 2 tsp whole-grain mustard, 1 tsp Dijon mustard and 1 tsp chopped fresh dill. Season with salt and pepper. Close jar and shake vigorously to mix well. Pour over salad; toss to coat. Makes 4 servings.