Pork Cordon Bleu Made Better: Triple Cream Brie Cheese and Prosciutto Ham
Hello friends…today, I was in the mood for something a bit more special, a dish that’s luxurious yet comforting: Pork Cordon Bleu! A juicy pork tenderloin stuffed with some triple cream Brie cheese (the creamy goodness is out of this world) and delicate slices of prosciutto ham, paired with a decadent red wine reduction sauce and served with a side of sweet potato mash. The rich flavors, the texture, the elegance—it’s all here, and I promise, you’re in for a treat. (Jump to Recipe)
A Brief History of Pork Cordon Bleu
Pork Cordon Bleu, much like its famous cousin, Chicken Cordon Bleu, has roots steeped in European culinary tradition. The term “Cordon Bleu” translates to “blue ribbon” in French, which was historically a symbol of excellence awarded to distinguished chefs. It wasn’t until the mid-20th century that the dish became a household name, particularly in Switzerland, where it first appeared with veal as the original meat of choice.
Over time, variations of Cordon Bleu began to spring up, and creative chefs started experimenting with different meats and fillings. Pork, being one of the most versatile and flavorful meats, naturally found its way into this culinary masterpiece. The tenderloin, with its lean yet succulent qualities, proved to be a perfect match.
How to Best Serve Pork Cordon Bleu
When it comes to serving Pork Cordon Bleu, the goal is to balance its rich, savory flavors with complementary sides and sauces. Here’s my favorite way to do it:
Start with a creamy Cordon Bleu sauce, a must-have to drizzle along side your tenderloin. A beautiful red wine reduction or a white wine Dijon mustard sauce pairs wonderfully, adding that extra depth of flavor. The tangy notes of the sauce contrast beautifully with the creamy, melted Swiss cheese and the salty ham encased in the pork.
For sides, I recommend roasted or mashed vegetables—sweet potatoes, asparagus, or even cauliflower. The sweetness of roasted or mashed sweet potatoes, especially with a hint of vanilla or maple syrup, adds a unique twist that brings out the flavors of the pork cordon bleu. If you’re in the mood for something light, a crisp green salad with a tangy vinaigrette will do the trick.
To complete the meal, a side of crusty bread works wonders to soak up all those delicious juices and the creamy sauce. And, of course, don’t forget to pour yourself a glass of dry white wine or a light red wine, like a Pinot Noir or Beaujolais, to cut through the richness of the dish and add a touch of sophistication.
Suggested Side Dishes for Pork Cordon Bleu
Here are four delicious side dishes that pair beautifully with Pork Cordon Bleu.
Garlic Mashed Potatoes: If you prefer regular potatoes to sweet potatoes you can’t go wrong with Garlic Mashed Potatoes! Creamy and buttery mashed potatoes infused with garlic are a classic side that complements almost any main dish. The soft, fluffy texture and rich taste make it a perfect pairing for the tender pork and its savory filling. This dish is all about comfort and satisfaction.
Creamed Spinach: A luxurious blend of fresh spinach, cream, and a hint of nutmeg creates a deliciously rich side dish. This creamy concoction offers a contrasting texture to the pork and elevates the entire dining experience with its subtle sweetness and velvety texture.
Brussels Sprouts with Bacon: Roasted Brussels sprouts combined with crispy bacon create a savory and smoky side dish. This recipe is easy to prepare and brings out the natural flavors of the sprouts while adding a delightful crunch. The rich, earthy flavors complement the creamy and savory elements of the pork tenderloin. Find the full recipe on Chef Jean-Pierre’s website here.
Asparagus Tips: A simple and healthy side dish that involves cooking asparagus with butter, shallots, and sundried tomatoes. The result is a vibrant, fresh-tasting dish with a hint of sweetness and a lovely texture that pairs wonderfully with the rich flavors of Pork Tenderloin Cordon Bleu. Check out the recipe and cooking instructions here.
Pork Tenderloin Cordon Bleu may sound fancy, but it’s incredibly easy and will make you look like a culinary genius in the kitchen. Don’t be afraid to get creative with the cheese, ham, and even the sauce. Remember, the best dishes are made with love and a little bit of fun.
This is a delightful fusion of tender juicy Pork, creamy Brie cheese, and salty Prosciutto Ham, all wrapped up and served with a rich red wine reduction and a side of sweet potato mash. Perfect for a special dinner, this dish combines French flavors with a comforting touch.
1tablespoonButter, for cooking (plus 1 more tablespoon at the end)
1Shallot, finely chopped
1tablespoonGarlic, minced
1teaspoonTarragon, chopped
2tablespoons18 year Old Traditional Balsamic Vinegar
1/2bottleRed WineI like a French Cabernet Sauvignon
1cupBeef Stock
2teaspoonCornstarch, mixed with water (for thickening)
For the Sweet Potato Mash:
2poundsSweet Potatoes
2tablespoonsSweet Butter
1teaspoonTahitian Vanilla
1tablespoonMaple Syrup
Salt and Black Pepper to taste
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Recipe Instructions
Prepare the Pork Tenderloin:
Brine the pork tenderloin by mixing water, brown sugar, salt, apple cider vinegar, and crushed garlic in a bowl. Submerge the pork tenderloin completely and let it sit in the fridge for 4-6 hours.
After brining, remove the pork from the liquid and pat dry.
Butterfly it lengthwise without cutting it in half.
Place the pork on a sheet of plastic wrap, lay a second sheet of plastic wrap over it, and pound the butterflied pork until thin.
Preheat Oven to 375°F (190°C)
Lay out the pounded tenderloin, season with salt and pepper,
Layer with slices of prosciutto in the middle, and slices of Brie, keeping the cheese away from the edges.
Roll the tenderloin tightly, securing it with kitchen twine, and season again with salt and pepper.
If you have the time, refrigerate your roll for a couple of hours. This will help secure the roll while the meat gets a bit firmer.
Heat olive oil in a skillet, season and then sear the pork on all sides until golden brown.
Transfer to 375°F (190°C) preheated oven and cook until the internal temperature reaches 150°F (65°C).
Prepare the Sauce:
Meanwhile, in a sauce pan, sauté the shallots in butter until golden, add garlic, and cook until fragrant.
Add tarragon, balsamic vinegar, and red wine, reducing the mixture until almost dry. (I like a French Cabernet Sauvignon)
Pour in the beef stock and bring to a simmer.
If needed thicken with the cornstarch mixture, then strain the sauce. Off the heat add the extra butter.
Prepare the Sweet Potatoes:
Preheat Oven to 450°F (232°C)
Roast the potatoes for about 1 hour or until a knife inserted in the middle goes right through easily. Peel the potatoes and process through a food processor until very smooth.
At a very low heat, add the potatoes in a saucepan, and add the butter, vanilla and Maple syrup. Adjust seasonings with salt and pepper.
All measurements are up to your palate add as much or as little as you wish.
Plate and Enjoy!
Slice the pork, serve with the sauce drizzled along the side, and enjoy with your choice of sides, such as roasted asparagus or sweet potato mash.
Pro-Tips
The Secret Behind The Perfect Pork Tenderloin Cordon Bleu
When preparing Pork Tenderloin Cordon Bleu, brining is your secret weapon! Before doing anything else, make sure to brine your pork tenderloin. A brine made with a mix of brown sugar, salt, apple cider vinegar, and a few cloves of garlic will do wonders. It keeps the pork moist and tender, and let me tell you, friends, it makes all the difference in the world! Brine it for 3 to 6 hours; any longer and you risk altering the texture. Remember, friends, don’t skip this step if you want a tender, juicy cut of pork every single time.
Bonus Pro Tip: Internal Temperature Is Key!
Always use a meat thermometer to check the internal temperature of your pork! You want it to reach an internal temperature of 150°F. This ensures the pork is tender, juicy, and safe to eat. Overcooking pork can make it tough and dry, and we definitely don’t want that. A thermometer is a small investment that pays off big time when it comes to perfectly cooked meat!
Equipment - You can find the items below at our online store!
Frequently Asked Questions About Stuffed Pork Cordon Bleu
1. What is Pork Cordon Bleu?
Pork Tenderloin Cordon Bleu is a variation of the classic chicken cordon bleu, but instead of chicken, it uses pork tenderloin. The pork is butterflied, pounded thin, and then stuffed with ham and cheese—often Swiss cheese, but other types like Gruyère or Brie can also be used. Once stuffed, the pork is rolled up, secured with kitchen twine, and cooked by baking, frying, or grilling. The result is a delicious combination of tender, juicy pork with a gooey, melted cheese center, complemented by the savory flavor of ham.
The dish is inspired by the original cordon bleu recipe, which has Swiss origins and was traditionally made with veal or chicken. Pork Tenderloin Cordon Bleu offers a unique twist, utilizing the lean and tender texture of pork tenderloin. This variation is often served with a sauce, like a creamy mustard sauce or a red wine reduction, to enhance its flavors.
2. Why should you brine the pork tenderloin before making Pork Cordon Bleu?
Brining the pork tenderloin before making Cordon Bleu helps to retain moisture and enhances the overall flavor of the meat. The brine, typically a mixture of water, salt, sugar, and sometimes spices or vinegar, infuses the pork with seasoning while breaking down some of its muscle fibers. This process results in a juicier, more tender piece of meat once cooked.
Additionally, brining can add subtle layers of flavor, making the final dish more savory and well-rounded. It’s important not to over-brine the pork; usually, 4-6 hours is sufficient for a pork tenderloin. Over-brining can lead to a mushy texture, so keeping an eye on time is crucial.
3. What types of cheese work best for Pork Cordon Bleu?
Several types of cheese work well for Pork Tenderloin Cordon Bleu, with Swiss cheese being the most traditional option. Swiss cheese melts smoothly and has a mild, nutty flavor that pairs perfectly with the savory ham and pork. Gruyère, another Swiss cheese variety, is also an excellent choice due to its creamy texture and slightly more intense flavor profile.
For a richer and more decadent filling, you might opt for triple cream Brie, which melts into a luscious, creamy center. Smoked cheeses, like smoked provolone or mozzarella, can add a hint of smoky flavor that complements the pork beautifully. The key is to choose a cheese that melts well and enhances the overall flavor of the dish.
4. What types of ham should you use in Pork Tenderloin Cordon Bleu?
When selecting ham for Pork Tenderloin Cordon Bleu, it’s best to use a type of ham that has a good balance of flavor and moisture. Traditional options include slices of deli ham or prosciutto. Deli ham, particularly Black Forest or Virginia ham, is often used because it provides a mild, salty flavor that pairs well with the cheese and pork.
Prosciutto, an Italian dry-cured ham, offers a more intense flavor and a slightly chewy texture that can add a gourmet touch to the dish. You can also use smoked ham for an extra layer of flavor. Whichever ham you choose, make sure it is thinly sliced to ensure that it rolls easily within the pork tenderloin and integrates well with the cheese.
5. Can you use different types of mustard in Pork Tenderloin Cordon Bleu?
Yes, you can use different types of mustard in Pork Tenderloin Cordon Bleu to suit your taste preferences. Dijon mustard is a classic choice, offering a tangy and slightly spicy flavor that complements the richness of the cheese and the savoriness of the ham. Its smooth texture also helps adhere the cheese and ham to the pork.
If you prefer a milder flavor, yellow mustard can be used, although it may not provide the same depth of taste as Dijon. Stone-ground mustard, with its coarse texture and robust flavor, can add a bit of crunch and complexity to the dish. Mustard serves not only as a flavor enhancer but also as a binding agent, helping to keep the ham and cheese in place during cooking.
6. What side dishes pair well with Pork Tenderloin Cordon Bleu?
Pork Tenderloin Cordon Bleu pairs well with a variety of side dishes that complement its rich flavors. Creamy mashed potatoes or a buttery potato puree provide a smooth, comforting base that contrasts with the savory, cheesy filling of the pork. Roasted or sautéed vegetables, such as asparagus, green beans, or Brussels sprouts, add a fresh, crunchy element to the meal.
For a touch of sweetness, you might serve it with a side of caramelized sweet potatoes or a fruit-based salad, like apple and walnut salad, to balance the savory flavors. Additionally, a side of creamy mustard sauce or a red wine reduction can be used as a drizzle to enhance the overall presentation and flavor profile.
7. What kind of sauce is typically served with Pork Tenderloin Cordon Bleu?
Pork Tenderloin Cordon Bleu is often served with a sauce that complements its rich and savory flavors. A creamy mustard sauce is a popular choice, typically made with Dijon mustard, heavy cream, garlic, and herbs like tarragon or thyme. This sauce adds a tangy, creamy element that pairs perfectly with the tender pork and melted cheese.
Alternatively, a red wine reduction sauce can be used for a more robust flavor. Made by reducing red wine with shallots, garlic, and herbs, this sauce brings a rich, slightly sweet taste that contrasts nicely with the salty ham and creamy cheese. Both sauces can be easily prepared while the pork is cooking, making them a great addition to the dish.
8. How can you prevent the cheese from leaking out during cooking?
To prevent the cheese from leaking out of Pork Tenderloin Cordon Bleu during cooking, it’s crucial to roll the tenderloin tightly and secure it properly with kitchen twine. Rolling it tightly ensures that the cheese and ham are sealed within the pork, reducing the chance of them escaping as the cheese melts.
Additionally, you should place the pork seam-side down while baking or grilling to further keep the filling intact. Avoid overfilling the pork with cheese or ham, as this can create excess pressure during cooking and cause the filling to ooze out. Chilling the rolled pork in the fridge for 30 minutes before cooking can also help firm up the filling, making it less likely to leak.
9. What internal temperature should Pork Tenderloin Cordon Bleu reach?
Pork Tenderloin Cordon Bleu should be cooked to an internal temperature of 145°F (63°C). This temperature ensures that the pork is fully cooked while remaining tender and juicy. Use a meat thermometer to check the internal temperature by inserting it into the thickest part of the pork.
After reaching the desired temperature, let the pork rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful dish. Cooking the pork to 145°F also aligns with food safety guidelines while preserving the pork’s texture and taste.
10. Can Pork Tenderloin Cordon Bleu be made ahead of time?
Yes, Pork Tenderloin Cordon Bleu can be prepared ahead of time, making it a great option for dinner parties or special occasions. You can prepare the pork by butterflying, pounding, and stuffing it with ham and cheese, then roll it up and secure it with twine. At this point, the prepared pork can be refrigerated for up to 24 hours before cooking.
When you’re ready to cook, simply remove it from the fridge, allow it to come to room temperature for about 15-20 minutes, and then follow your recipe’s cooking instructions. This make-ahead option helps reduce stress on the day of your event and ensures a quick and easy meal preparation.
11. Can you freeze Pork Tenderloin Cordon Bleu?
Yes, you can freeze Pork Tenderloin Cordon Bleu either before or after cooking. If freezing before cooking, prepare the pork as directed by butterflying, stuffing, and rolling it, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. This can be frozen for up to 2-3 months.
To cook from frozen, thaw the pork in the refrigerator overnight before following the cooking instructions. If freezing after cooking, let the pork cool completely, then wrap it tightly and store it in the freezer for up to 2 months. Reheat it in the oven until warmed through, ensuring the temperature is 145°F (63°C). To reheat, use the oven or microwave, ensuring it is warmed evenly and remains moist.
12. What are some variations of Pork Tenderloin Cordon Bleu?
There are many ways to put a twist on the traditional Pork Tenderloin Cordon Bleu recipe. One popular variation involves using different types of cheese. For instance, substituting Swiss cheese with mozzarella or Gruyère can alter the flavor profile significantly. Smoked cheeses such as smoked Gouda or smoked provolone add a unique, smoky dimension to the dish.
You can also experiment with the type of ham. Prosciutto adds a salty, cured taste, while smoked ham can enhance the overall smoky flavor. Some versions of the recipe might include a layer of sautéed spinach or mushrooms for added texture and taste. For a low-carb option, skip the breading and focus on grilling or roasting the tenderloin to achieve a crispy exterior.
13. How long does it take to cook Pork Tenderloin Cordon Bleu?
The total cooking time for Pork Tenderloin Cordon Bleu depends on the cooking method and the size of the pork tenderloin. Generally, after preparing the pork by butterflying, stuffing, and rolling it, you should sear it in a pan for about 2 to 3 minutes per side to achieve a golden crust. Following that, transfer it to an oven preheated to 375°F (190°C) and bake it for around 25-35 minutes or until the internal temperature reaches 145°F (63°C).
If you prefer grilling, cook the tenderloin over medium heat for 20-30 minutes, turning occasionally, until it reaches the desired internal temperature. Remember to let the pork rest for about 5-10 minutes after cooking to allow the juices to redistribute, resulting in a moist and flavorful dish.
14. Is Pork Tenderloin Cordon Bleu suitable for a low-carb or keto diet?
Yes, Pork Tenderloin Cordon Bleu can be adapted to fit a low-carb or keto diet. The primary ingredients—pork tenderloin, ham, and cheese—are all low in carbohydrates. To make this dish keto-friendly, avoid breading the pork, and instead, roast or grill it to achieve a crispy outer layer. Using full-fat cheeses, like Swiss or triple cream Brie, adds more fat content, which is ideal for a ketogenic diet.
For the sauce, opt for a low-carb creamy mustard sauce made with heavy cream, Dijon mustard, and herbs. Serve with low-carb sides like roasted asparagus, cauliflower mash, or a simple green salad. This way, you enjoy all the delicious flavors of Pork Tenderloin Cordon Bleu without exceeding your carb limits.
15. How do you butterfly a pork tenderloin for Cordon Bleu?
Butterflying a pork tenderloin involves cutting it lengthwise to create a flat surface that can be filled and rolled. Start by placing the pork tenderloin on a stable cutting board and holding a sharp knife parallel to the board. Make a lengthwise cut along the side of the tenderloin, about halfway through its thickness, but not all the way through, so it can be opened like a book.
Once opened, cover the tenderloin with plastic wrap and use a meat mallet to gently pound it until it is about 1/2 inch thick. This creates an even surface, making it easier to roll once it is stuffed with ham, cheese, and any other ingredients. Properly butterflying the pork helps ensure it cooks evenly and is easier to handle.
16. What is the best way to secure Pork Tenderloin Cordon Bleu before cooking?
The best way to secure Pork Tenderloin Cordon Bleu is to use kitchen twine to tie the rolled-up pork at regular intervals. After you have butterflied, pounded, and filled the pork with cheese and ham, roll it tightly into a log shape. Start by tying a piece of kitchen twine at one end of the roll, knotting it securely, and then continue tying it every 1-2 inches along the length of the roll.
This method ensures that the pork holds its shape and that the filling stays inside during cooking. Additionally, placing the pork seam-side down on the baking sheet or grill helps prevent the filling from spilling out. Remember to remove the twine before serving to present a clean, finished dish.
17. How do you make a creamy mustard sauce for Pork Tenderloin Cordon Bleu?
A creamy mustard sauce is a classic accompaniment for Pork Tenderloin Cordon Bleu. To make the sauce, start by melting butter in a pan over medium heat. Add minced garlic and cook until fragrant. Next, stir in heavy cream and Dijon mustard, whisking continuously to blend the ingredients smoothly. Let the sauce simmer for a few minutes until it thickens slightly.
You can add additional seasonings like salt, black pepper, and fresh herbs such as tarragon or thyme to enhance the flavor. For a tangier sauce, add a splash of white wine or a bit of lemon juice. This creamy, tangy sauce complements the richness of the pork, ham, and cheese, bringing all the flavors together beautifully.
18. What are some tips for serving Pork Tenderloin Cordon Bleu?
When serving Pork Tenderloin Cordon Bleu, presentation matters just as much as the taste. After the pork has rested, slice it into rounds about 1 inch thick to reveal the beautiful layers of ham and cheese. Arrange the slices on a serving platter, and drizzle them with a bit of sauce for added flavor and a polished appearance.
Pair the dish with a variety of sides to create a balanced meal. Roasted vegetables, mashed potatoes, or a light salad with vinaigrette can complement the rich, savory flavors of the pork. For a final touch, garnish with fresh herbs like parsley or chives to add color and a hint of freshness to the plate.
19. How do you store and reheat leftovers of Pork Tenderloin Cordon Bleu?
To store leftovers of Pork Tenderloin Cordon Bleu, place them in an airtight container and refrigerate for up to 3 days. If you have a large portion left, slice it before storing to make reheating easier and to prevent overcooking. To reheat, preheat your oven to 325°F (160°C) and place the slices in a baking dish, covered with foil to retain moisture.
Alternatively, you can reheat smaller portions in the microwave, but be sure to cover the dish with a microwave-safe lid or wrap to prevent drying out. Avoid reheating at high temperatures to prevent the pork from becoming tough. The key is to heat it gently until warmed through, maintaining the tender, juicy texture of the original dish.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Thomas from Massachusetts
on October 5, 2024 at 3:07 pm
Hi Chef, I watch your videos regularly and we often put them to use when we make something a little special on Saturday night.
Definitely making this pork cordon bleu soon, it looks great, as always.
Question: what did you do with that little bit of meat that you cut off when removing the silver skin?
Love the website, I always consult it when I get an idea to make something new to see if you’ve covered it.
Thank you for sharing your knowledge and experience
Very nice! Subtle and sublime. Go with the tarragon in the sauce. Complements the pork nicely. I made some changes to make it more simple. I forwent the wet brine in favor of dry — butterfly the loin, pound/flatten and then sprinkle both sides with salt, pepper, onion and garlic powder and brown sugar. Sprinkle apple cider vinegar on both sides, stuff with Brie and prosciutto and wrap with Saran and chill. Due to conflicts, I had to let it sit in the fridge for two days and it had no adverse effects on the final texture or flavor. I used a drinkable boxed wine for the sauce and used Minor’s Demi Glacé concentrate to help flavor and thicken along with cornstarch slurry. Adjusted sauce flavor with some bottled balsamic glaze as well as a little sugar. For the sweet potatoes, I added a little bit of maple extract to bump it up a notch. The Brie can get a bit greasy, but you can add the drippings to the sauce and it works out just fine. Low effort with high return. Will make again. Thanks JP!!
Hi Chef, Your number one fan here in CT , its been awhile since I made a comment.. I watch you all time and am grateful for you …I just watched your pork loin cordon blue video
It looks delicious!! I had to say that you were making my head spin….who cares that your videos can be longer than 18 minutes???? Stop listening to the neigh sayers.
You are a beautiful man and full of knowledge! Who can learn when you are going at 90 miles an hours! I almost got a nose bleed LOL We don’t need you having a heart attack or me neither! You need to slow down, I miss you doing the twice a week thing. But you need to take care and have a break. And yes please do a video on the sweet potatoes maple syrup vanilla. If someone doesn’t want to watch because a recipe isn’t done in an instant or talk about what they are making they can go some where else and let them, you deserve more!
I hope you live to 140 ! and keep on teaching us slowly so you can relax.
Chef Pierre:
The Pork tenderloin looks great!
I will make this for my family.
I have watched your video for years and tried many wonderful recipes.
Please make a video for the yams.
You were surely blessed to be a great Chef. You make your recipes so easy to do.
I wish you had been around when I was married. I did not know how to cook, but my Husband was great he showed me how to prepare some of his favorite dishes. We had great times preparing meals together. My husband was the one who found your videos on Youtube.
Thank you Chef Pierre for the enjoyable recipes. One of your many followers, Mary
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
I love watching your videos!!!! Please can we have a video of sweet mashed potatoes…
Hi Chef, I watch your videos regularly and we often put them to use when we make something a little special on Saturday night.
Definitely making this pork cordon bleu soon, it looks great, as always.
Question: what did you do with that little bit of meat that you cut off when removing the silver skin?
Love the website, I always consult it when I get an idea to make something new to see if you’ve covered it.
Thank you for sharing your knowledge and experience
Tom
Very nice! Subtle and sublime. Go with the tarragon in the sauce. Complements the pork nicely. I made some changes to make it more simple. I forwent the wet brine in favor of dry — butterfly the loin, pound/flatten and then sprinkle both sides with salt, pepper, onion and garlic powder and brown sugar. Sprinkle apple cider vinegar on both sides, stuff with Brie and prosciutto and wrap with Saran and chill. Due to conflicts, I had to let it sit in the fridge for two days and it had no adverse effects on the final texture or flavor. I used a drinkable boxed wine for the sauce and used Minor’s Demi Glacé concentrate to help flavor and thicken along with cornstarch slurry. Adjusted sauce flavor with some bottled balsamic glaze as well as a little sugar. For the sweet potatoes, I added a little bit of maple extract to bump it up a notch. The Brie can get a bit greasy, but you can add the drippings to the sauce and it works out just fine. Low effort with high return. Will make again. Thanks JP!!
Amazing as always! 5 stars recipe
Hi Chef, Your number one fan here in CT , its been awhile since I made a comment.. I watch you all time and am grateful for you …I just watched your pork loin cordon blue video
It looks delicious!! I had to say that you were making my head spin….who cares that your videos can be longer than 18 minutes???? Stop listening to the neigh sayers.
You are a beautiful man and full of knowledge! Who can learn when you are going at 90 miles an hours! I almost got a nose bleed LOL We don’t need you having a heart attack or me neither! You need to slow down, I miss you doing the twice a week thing. But you need to take care and have a break. And yes please do a video on the sweet potatoes maple syrup vanilla. If someone doesn’t want to watch because a recipe isn’t done in an instant or talk about what they are making they can go some where else and let them, you deserve more!
I hope you live to 140 ! and keep on teaching us slowly so you can relax.
Chef Pierre:
The Pork tenderloin looks great!
I will make this for my family.
I have watched your video for years and tried many wonderful recipes.
Please make a video for the yams.
You were surely blessed to be a great Chef. You make your recipes so easy to do.
I wish you had been around when I was married. I did not know how to cook, but my Husband was great he showed me how to prepare some of his favorite dishes. We had great times preparing meals together. My husband was the one who found your videos on Youtube.
Thank you Chef Pierre for the enjoyable recipes. One of your many followers, Mary