Pork Cordon Bleu
Appears in Cook's Country December/January 2020
Construction counts: Layering, not stuffing, was the key to updating this classic dish.
WHY THIS RECIPE WORKS
For a contemporary take on chicken cordon bleu, we got rid of the chicken and used sweet pork tenderloin instead. We began by making our own cutlets from a 1-pound tenderloin, pounding them to a ¼-inch thickness to ensure that they would co...