French🥩 Meat

Pork Tenderloin Cordon Bleu

Name: Pork Tenderloin Cordon Bleu
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Pork tenderloin; ¼ cups Brown sugar; ¼ cups Salt; 3 tbsp Apple cider vinegar; 4-5 Garlic cloves; 1½ quarts Water; 4 oz Triple cream Brie cheese; ~4-6 slices Prosciutto di Parma; ~½ tsp Black pepper; ~2 tbsp Olive oil; ~2 tbsp Butter; ½ bottle Red wine (Cabernet Sauvignon); 1 large Shallots; 1 tbsp Garlic, chopped; ~1 tsp Tarragon; ~1 tbsp 18-year-old balsamic vinegar; 8-10 oz Stock; ~1 tbsp Cornstarch; ~8-10 spears Asparagus

⏱ 90 min🍽 Serves 4

A delightful twist on a classic French dish, featuring tender pork filled with creamy triple cream Brie and savory prosciutto ham. Paired with a luscious red wine reduction, this elegant yet comforting meal is perfect for special occasions or family dinners.

Adapted from a video by Chef Jean-Pierre

Pork Tenderloin Cordon Bleu | Chef Jean-Pierre

Watch on YouTube

Ingredients

Pork tenderloin1
Brown sugar¼ cups
Salt¼ cups
Apple cider vinegar3 tbsp
Garlic cloves4-5
Water1½ quarts
Triple cream Brie cheese4 oz
Prosciutto di Parma~4-6 slicesest.
Black pepper~½ tspest.
Olive oil~2 tbspest.
Butter

Steps

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1
Prepare the pork tenderloin by removing the silver skin and excess fat carefully, preserving as much meat as possible.
2
Prepare the brine by dissolving brown sugar, salt, apple cider vinegar, and crushed garlic in water. Submerge the pork tenderloin completely.
3
Refrigerate the pork in brine for 3-4 hours (maximum 6 hours). Remove and pat dry with paper towels.
4
Butterfly the pork tenderloin by carefully slicing horizontally along its length without cutting all the way through, then unfold like a book.
5
Cover the pork with plastic wrap and pound gently with a meat mallet until it reaches an even thickness.
6
Season the pounded pork with black pepper. Layer prosciutto di Parma, triple cream Brie slices, and additional prosciutto in the center.
7
Fold the edges of the pork inward and roll it up tightly. Tie securely with kitchen twine in a uniform pattern to maintain its shape during cooking.
8
Season both sides of the tied pork with salt and pepper. Sear in hot olive oil (365°F) until golden brown on all sides.
9
Transfer the seared pork to a preheated oven (375-400°F) and roast until the internal temperature reaches 150°F.
10
Make the red wine reduction: sauté shallots in butter until light golden, add chopped garlic and tarragon. Add aged balsamic vinegar and approximately half a bottle of red wine.
11
Allow the wine to reduce completely until almost all liquid has evaporated, concentrating the flavors.
12
Add stock to the reduced wine. Thicken slightly with cornstarch mixture if desired, bringing to a gentle boil until the sauce reaches the desired consistency.
13
Strain the sauce through a fine sieve to remove shallots and herbs, then finish with a knob of butter for richness and sheen.
14
Allow the roasted pork to rest for a moment, then cut away the twine and slice into portions.
15
Plate the pork slices with roasted asparagus and sweet potato mash. Drizzle with red wine reduction and garnish with fresh tarragon.

Pork Tenderloin Cordon Bleu

Ingredients

Steps

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