Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Ingredients

• 2 pork tenderloins, trimmed of fat and silver-skin and butterflied
• Kosher salt
• Cracked black pepper
• 4 medium-thick slices smoked tavern ham
• 4 medium-thick slices Swiss cheese
• 3 tablespoons coarse-ground mustard, divided use
• 4 ounces cream cheese
• 4 tablespoons olive oil
• 1 cup flour
• 1 cup breadcrumbs
• 2 eggs, lightly beaten
• 8 ounces cremini mushrooms, thinly sliced
• 1/4 cup dry white wine
• 1/2 cup heavy whipping cream
• 1/2 tablespoon Worcestershire sauce

Directions

1. Move the oven rack to the lower-middle spot, then heat the oven to 350 degrees F. Sprinkle the pork with salt and pepper. Open each butterflied pork tenderloin and arrange 2 ham slices inside, followed by 2 slices of Swiss cheese. In a small bowl, stir the cream cheese with 1 1/2 tablespoons mustard, then spread that over the Swiss. Leave 1/2-inch clear along the sides and begin about 1/2-inch up from the lower edge; fold that edge of pork over the filling, then roll it into a thick burrito-style cylinder. Tie the pork closed with butcher's twine.
2. Stir salt and pepper to taste into the flour, then place it in a large shallow baking dish or pie dish. Do the same with the breadcrumbs in a separate large shallow dish. Put the egg in a third large shallow dish. Coat the pork in the flour and tap away anything loose, dip it into the egg so the whole surface is covered, then turn it through the breadcrumbs.
3. In a large roasting pan that is safe for the stove top, warm 2 tablespoons olive oil over medium-high heat. Once the oil shimmers, brown the tenderloins all over, about 7 minutes total. Scatter the mushrooms along both sides of the pork. Spoon the remaining 2 tablespoons olive oil over the pork and mushrooms, then move the pan to the oven and roast until the pork reaches 145 degrees F inside, about 35 minutes. Take the pork out of the oven, move it to a platter, and cover it loosely with foil.
4. Set the roasting pan on the stove top over medium-high heat. Pour in the white wine and use a wooden spoon to lift the browned bits from the pan. Stir in the remaining 1 1/2 tablespoons mustard, plus the heavy cream and Worcestershire sauce. Add salt and pepper if it needs it. Bring the sauce to a boil, turn the heat down to medium, and let it reduce a little, just until it lightly coats the back of a spoon and a finger swiped through leaves a clean path.
5. Remove the string from the pork tenderloin, slice it, and serve right away with the mushroom-mustard sauce.