Pork Cordon Bleu

This is a crowd pleaser McKay has fondly nicknamed "Pork Cordon Bleu"

Below the recipe You'll find a video showing how to butterfly a tenderloin and photo instructions on how to create this dish. It's quite easy, but I find it's a bit easier if you've seen the process.

Ingredients:

1 -1 1/2 lb pork tenderloin

4-5 pieces sliced deli ham 

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp rosemary

1 tsp thyme

2 cloves garlic crushed

Olive oil

Directions: first, butterfly the tenderloin. See video below. Once you've made the cuts you can use your fingers to flatten the meat. You want it in one thin sheet. If you cut a whole in the meat, no worries, you will line it with ham so you'll be just fine.

Once you've butterflied your meat, layer with pieces of ham and place parmesan cheese down the center.

 Roll everything up tightly and tie in three places with baking twine (I use floss). Combine salt, pepper, sage, thyme, rosemary and garlic in a small bowl and mix. Using a small amount of olive oil rub the herb mix all over the loin. Heat a saute pan, add a small amount of olive oil and brown all sides of tenderloin. Then place in a 425 degree oven until the meat is 145 degrees. DO NOT overcook, it will dry out your meat. Let rest in foil for 10 minutes prior to cutting, this keeps the juices in.