This post is sponsored by Indiana Pork but all thoughts and opinions are my own.
The combination of ham, Swiss cheese, and mustard is one I am always drawn to with food choices. I love the ham sandwiches on Hawaiian rolls drenched in a mustard and butter onion sauce. The low-carb chicken cordon bleu soup is one of my favorite soups while the low-carb chicken cordon bleu casserole is one of my favorite low-carb meals, period. When I saw this jalapeno popper pork loin recipe, I decided it was time to double down on the pork and make this cordon bleu pork loin finally.
This stuffed pork loin is dripping with flavor all while being a low-carb and gluten-free pork loin recipe. Cordon bleu pork loin recipe is stuffed full of ham and swiss cheese encase in a creamy mustard sauce rolled up in the pork loin and then encrusted in a parmesan crust.
Cordon Bleu Pork Loin Ingredients
For this stuff pork loin, I used the larger pork loin or pork loin roast, not the thin, skinny tenderloin. Don’t know what I mean, watch this great video on the difference. I buy large pork loins at Sam’s club and cut them down to use for meals.
- Pork loin: Remember to look for a pork loin roast or large pork loin – over 2 pounds, not a tenderloin for this recipe!
- Lemon Pepper or Citrus Garlic Seasoning: A combination of garlic pepper and citrus herb seasoning is what I used but a lemon pepper seasoning would do the trick too.
- Dijon Mustard: Nothing fancy here, just normal dijon mustard.
- Mayonnaise: Mayo, not Miracle Whip for this one. Brand neutral on this.
- Ham: Deli ham slices are key for this to come to reality
- Swiss cheese: Shredded. I bought a big hunk of Swiss cheese at Sam’s Club when I picked up my pork loin.
- Parmesan Cheese: The kind in the can, grated parmesan cheese.
I have to be honest, I always thought it was too much work to stuff anything. Stuffed pork chops or chicken, nah, I will pass. But then I learned how to butterfly a pork loin. AND PEOPLE IT ISN’T THAT HARD!
How to Butterfly a Pork Loin
Start by cutting down your giant pork loin if that is what you have. If you have a smaller pork loin that isn’t Sam’s club size, you are probably good. A pork loin that is about 16 – 20 inches long will be perfect.
To butterfly the pork loin, make a horizontal cut about one-third of the way up from the bottom of the loin almost all the way through the loin. You want to stop about the same thickness as the one-third from the bottom height is. Then, flip open the pork loin so you have the two-third thickness side and the one-third thickness side. Sort of like a book. No make another horizontal cut through the thicker part of the loin even with the one-third side to open it up like a trifold brochure. Viola, you have a huge rectangle of pork.
Now, lay a sheet of plastic wrap over the pork loin and pound it out to about a third to a half-inch thickness all the way around. The more even the loin is, the more evenly it will cook. Season both sides with salt and pepper before you start stuffing it.
Mix the mayonnaise and mustard together and set aside. Then season the entire rectangle of pork with the lemon pepper or garlic pepper seasoning. Spread the mustard and mayonnaise combination over the pork loin. Finally, layout one layer of deli ham and the shredded Swiss cheese. Whichever side of the pork loin will be the outside of the roll does not need ham all the way to the edge. Now it is time to roll up the pork loin.
Begin rolling the stuffed pork loin up, keeping it is as tight as you can. When it is finally completely rolled up, secure it with wooden skewersor tie it up with string.
Now with the remaining mayo and mustard combination, smear it on the outside of the pork loin. Next, pour the grated parmesan cheese over the loin so it sticks to the mayonnaise and mustard on the outside.
Cook the pork loin in a rack in roasting pan. While you could easily just cook this in a casserole pan, it may stick to the bottom. This will help it from sticking. Pop it in a preheated oven on 425º and cook for about 35-45 minutes. Depending on how large the pork loin is will depend on how long it really needs to cook. Make sure the inside of the pork loin reaches 145º before removing from the oven. Remember a blush pink pork loin is full of flavor and completely cooked.
Great Pork Recipes
Cordon bleu pork loin recipe is stuffed full of ham and swiss cheese rolled up in a creamy mustard sauce and encrusted in a parmesan crust.
- 2-3 pound pork loin roast
- ⅓ cup dijon mustard
- ⅔ cup mayonnaise
- 2 teaspoons lemon pepper or garlic pepper seasoning
- ½ pound deli ham, sliced
- 1 cup shredded Swiss cheese
- 1 cup grated parmesan cheese
Preheat oven to 425°.
Begin by butterflying the pork loin. To butterfly, cut horizontally ⅓ from the bottom of the pork until about an inch from the opposite side. Open it like a book and then continue to cut even with the bottom through the larger side until about an inch from the edge again. Open again like a book so you now have a trifold.
Pound the opened up pork loin until it is about ½ inch thick. Then season with the lemon pepper or garlic pepper.
Mix the mustard and mayonnaise together in a small bowl. Spread about ⅔ of it over the opened up pork loin.
Lay the sliced deli ham over the mustard sauce. Leave about 2 inches of the edge of no ham on the edge that will be the outside of the rolled-up pork loin.
Top with the shredded Swiss cheese.
Begin to roll up on the side without a 2-inch margin. Roll as tight as possible. Then secure with skewers every inch or tie with string.
Spread the remaining mustard and mayonnaise sauce over the outside of the pork loin and coat with the parmesan cheese.
Place in a roasting rack in a roasting pan and bake for 35-45 minutes or until the internal temperature is 145°