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Tenderloin: Pork Loin Cordon Bleu

Source of Recipe

Chef Francois


List of Ingredients

8 thinly sliced pork loins
8 slices of boiled ham
8 slices of swiss cheese
1/2 cup of olive oil
1/2 cup of chicken stock
1 small shallot diced
1/2 cup of Pere Magloire Calvados




Recipe

With a rolling pin, pound each pork loin 3 times.
On 4 pieces of pork, place a slice of ham and a slice of cheese and top with another piece of pork. Sprinkle with salt and pepper.

In a large pan, heat the olive oil over medium high heat. Reduce to a simmer and cook the pork for about a minute and a half on each side. Now it's time to flambe' with the Pere Magloire Calvados.

Add the shallots and cook for another minute. Next, add the chicken stock and place in the oven for 6 minutes at 300 degrees. Serve immediately.