Recipes, re-invented from cooking shows
Pork Cordon Bleu
Prep. Time:
Baking Time:
Total Time:
1 hour 15. mins
40 mins
1 hour 45 mins
Serves:
Serves 2
Emily created this dish for Celebrity MasterChef UK ™ Series 21. Cooking guest chef Tom Kerridge's pub-classic recipe for a place in the semi-finals, she bashed the pork evenly and sealed it so well that the Gruyère and ham stayed inside. The judges praised juicy, perfectly cooked pork and a hand-wh...
Read more
Ingredients
FOR THE DIJON MAYONNAISE: 2 large egg yolks, at room temperature 1 tbsp (15 g) Dijon mustard 2 tsp (10 ml) white wine vinegar or lemon juice 1/4 tsp (1.5 g) fine salt, plus more to taste 3/4 cup (180 ml) sunflower or other neutral oil
FOR THE PORK CORDON BLEU: 1 pork tenderloin (UK: pork fillet), about 1 lb (450 g), trimmed of silverskin Salt and freshly ground black pepper, to taste 4 tsp (20 g) Dijon mustard 2 slices Gruyère or Emmental, halved 2 thin slices cooked ham 1/2 cup (60 g) all-purpose flour 2 large eggs, beaten 1 1/2 cups (90 g) panko breadcrumbs About 1 cup (250 ml) vegetable oil, for shallow frying 1 tbsp (15 g) unsalted butter
FOR THE PARMENTIER POTATOES: 1 lb (450 g) Yukon Gold potatoes (UK: Maris Piper), peeled and cut into 1/2-inch (1 cm) dice 3 tbsp (45 ml) vegetable oil 1 tbsp (15 g) unsalted butter 2 garlic cloves, lightly crushed 2 sprigs fresh thyme or rosemary Flaky sea salt, to taste
FOR THE TENDERSTEM BROCCOLI: 7 oz (200 g) Tenderstem broccoli (broccolini), trimmed 1 tbsp (15 g) unsalted butter Pinch of salt
EQUIPMENT: Meat mallet or rolling pin Plastic wrap Large heavy skillet Rimmed baking sheet Wire rack Medium saucepan Balloon whisk Mixing bowl and a damp kitchen towel Three shallow dishes Instant-read thermometer
Method
STEP 1: MAKE THE DIJON MAYONNAISE
Set a mixing bowl on a damp towel so it stays put. Whisk the egg yolks, Dijon mustard, vinegar and salt together. Add the oil a few drops at a time, whisking constantly, until the mixture thickens and turns glossy, then add the rest in a very slow, thin stream. If it becomes too thick to whisk, loosen with a teaspoon of water before adding more oil. Taste, adjust the salt, cover and chill.
STEP 2: OPEN AND BASH THE PORK
Cut the tenderloin into 2 equal pieces. Cut each piece lengthwise almost all the way through and open it out like a book. Lay it between two sheets of plastic wrap and bash gently and evenly with a meat mallet or rolling pin, working from the center outward, to an even 1/4 inch (6 mm). Aim for no thick end and thin end, so the whole piece cooks at the same rate.
STEP 3: FILL AND SEAL
Season the pork lightly with salt and pepper. Spread the Dijon mustard over one half of each piece, leaving a clear 1/2-inch (1 cm) border. Lay a half-slice of cheese on the mustard, cover with a slice of ham, then top with a second half-slice of cheese. Fold the pork over and press the edges firmly together so nothing can leak. Chill for 20 minutes to firm up; this helps the seal hold in the pan.
STEP 4: BREAD THE PORK
Season the flour with salt and pepper. Set up the flour, beaten eggs and panko breadcrumbs in three shallow dishes. Coat each parcel in flour, then egg, then panko, pressing the crumbs on firmly and paying particular attention to the sealed edges. Rest on a wire rack set over a rimmed baking sheet while the potatoes cook.
STEP 5: ROAST THE PARMENTIER POTATOES
Heat the oven to 425°F (220°C). Parboil the diced potatoes in salted water for 3 to 4 minutes, drain and leave to dry in the colander for 5 minutes. Toss with the oil on a baking sheet in a single layer and roast for 25 to 30 minutes, turning once, until deep golden and crisp. For the last 5 minutes, add the butter, garlic and herbs. Season with flaky sea salt.
STEP 6: FRY THE CORDON BLEU
While the potatoes roast, heat 1/4 inch (6 mm) of oil in a large heavy skillet over medium heat to about 340°F (170°C). Fry the pork for 3 to 4 minutes per side until deep golden, keeping the heat moderate so neither side catches. Add the butter for the last minute and baste. Return the pork to the rack on the baking sheet and finish in the 425°F (220°C) oven for 6 to 8 minutes, until an instant-read thermometer reads 145°F (63°C) at the thickest point. Rest for 3 minutes.
STEP 7: COOK THE BROCCOLI
Blanch the broccoli in a medium saucepan of boiling salted water for 2 to 3 minutes until just tender. Drain well and toss with the butter and a pinch of salt.
STEP 8: PLATE
Serve the cordon bleu whole or halved on the diagonal to show the filling, with the parmentier potatoes, the broccoli and a generous spoonful of Dijon mayonnaise alongside.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
FOR THE DIJON MAYONNAISE:
2 large egg yolks, at room temperature
1 tbsp (15 g) Dijon mustard
(/interesting-ingredients/dijon-mustard)2 tsp (10 ml) white wine vinegar or lemon juice
1/4 tsp (1.5 g) fine salt, plus more to taste
3/4 cup (180 ml) sunflower or other neutral oil
FOR THE PORK CORDON BLEU:
1 pork tenderloin (UK: pork fillet), about 1 lb (450 g), trimmed of silverskin
Salt and freshly ground black pepper, to taste
4 tsp (20 g) Dijon mustard
(/interesting-ingredients/dijon-mustard)2 slices Gruyère or Emmental, halved
2 thin slices cooked ham
1/2 cup (60 g) all-purpose flour
2 large eggs, beaten
1 1/2 cups (90 g) panko breadcrumbs
(/interesting-ingredients/panko-breadcrumbs)About 1 cup (250 ml) vegetable oil, for shallow frying
1 tbsp (15 g) unsalted butter
FOR THE PARMENTIER POTATOES:
1 lb (450 g) Yukon Gold potatoes (UK: Maris Piper), peeled and cut into 1/2-inch (1 cm) dice
3 tbsp (45 ml) vegetable oil
1 tbsp (15 g) unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme or rosemary
Flaky sea salt,(/interesting-ingredients/flaky-sea-salt) to taste
FOR THE TENDERSTEM BROCCOLI:
7 oz (200 g) Tenderstem broccoli (broccolini), trimmed
1 tbsp (15 g) unsalted butter
Pinch of salt
EQUIPMENT:
Meat mallet or rolling pin
Plastic wrap
Large heavy skillet
Rimmed baking sheet
Wire rack
Medium saucepan
Balloon whisk
Mixing bowl and a damp kitchen towel
Three shallow dishes
Instant-read thermometer
Heading 5
Ingredients
STEP 1: MAKE THE DIJON MAYONNAISE
Set a mixing bowl on a damp towel so it stays put. Whisk the egg yolks, Dijon mustard, vinegar and salt together. Add the oil a few drops at a time, whisking constantly, until the mixture thickens and turns glossy, then add the rest in a very slow, thin stream. If it becomes too thick to whisk, loosen with a teaspoon of water before adding more oil. Taste, adjust the salt, cover and chill.
STEP 2: OPEN AND BASH THE PORK
Cut the tenderloin into 2 equal pieces. Cut each piece lengthwise almost all the way through and open it out like a book. Lay it between two sheets of plastic wrap and bash gently and evenly with a meat mallet or rolling pin, working from the center outward, to an even 1/4 inch (6 mm). Aim for no thick end and thin end, so the whole piece cooks at the same rate.
STEP 3: FILL AND SEAL
Season the pork lightly with salt and pepper. Spread the Dijon mustard over one half of each piece, leaving a clear 1/2-inch (1 cm) border. Lay a half-slice of cheese on the mustard, cover with a slice of ham, then top with a second half-slice of cheese. Fold the pork over and press the edges firmly together so nothing can leak. Chill for 20 minutes to firm up; this helps the seal hold in the pan.
STEP 4: BREAD THE PORK
Season the flour with salt and pepper. Set up the flour, beaten eggs and panko breadcrumbs in three shallow dishes. Coat each parcel in flour, then egg, then panko, pressing the crumbs on firmly and paying particular attention to the sealed edges. Rest on a wire rack set over a rimmed baking sheet while the potatoes cook.
STEP 5: ROAST THE PARMENTIER POTATOES
Heat the oven to 425°F (220°C). Parboil the diced potatoes in salted water for 3 to 4 minutes, drain and leave to dry in the colander for 5 minutes. Toss with the oil on a baking sheet in a single layer and roast for 25 to 30 minutes, turning once, until deep golden and crisp. For the last 5 minutes, add the butter, garlic and herbs. Season with flaky sea salt.
STEP 6: FRY THE CORDON BLEU
While the potatoes roast, heat 1/4 inch (6 mm) of oil in a large heavy skillet over medium heat to about 340°F (170°C). Fry the pork for 3 to 4 minutes per side until deep golden, keeping the heat moderate so neither side catches. Add the butter for the last minute and baste. Return the pork to the rack on the baking sheet and finish in the 425°F (220°C) oven for 6 to 8 minutes, until an instant-read thermometer reads 145°F (63°C) at the thickest point. Rest for 3 minutes.
STEP 7: COOK THE BROCCOLI
Blanch the broccoli in a medium saucepan of boiling salted water for 2 to 3 minutes until just tender. Drain well and toss with the butter and a pinch of salt.
STEP 8: PLATE
Serve the cordon bleu whole or halved on the diagonal to show the filling, with the parmentier potatoes, the broccoli and a generous spoonful of Dijon mayonnaise alongside.
Comments, or questions, for this recipe
Add a new comment