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 the ultimate stuffed pork loin recipe 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. The Cordon bleu pork loin recipe is stuffed full of ham and swiss cheese encased 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.
Other ingredients you will need to make this pork loin come to life include:
- 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.
and citrus herb seasoning is what I used but a 
would do the trick too.
.
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.
How to Make a Stuffed Pork Loin Roast
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, lay out 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 skewers
, or 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 on a rack in a 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 at 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 it from the oven. Remember a blush pink pork loin is full of flavor and completely cooked.
Depending on if you used skewers or string, remove the string now. Or if you used skewers, slice the pork loin between the skewers.
If you are on a low-carb diet this pork loin would go well with the sauteed Brussels sprouts or the loaded mashed cauliflower casserole.
Stuffed Pork Loin Variations
This technique to make a pork loin roulade can be stuffed with different flavors. Pork is a great vehicle for lots of different flavor combinations. Here are some great ideas to change up the flavors.
- Jalapeno Popper Stuffed Pork Loin - Spread cream cheese in the butterflied pork loin then layer in sliced jalapeno poppers and partially cooked bacon.
- Tuscan Stuffed Pork Loin - Fill with cooked spinach, bacon crumbles, sun-dried tomatoes, and mozzarella cheese.
- Apples and Stuffing Pork Loin - Fill with cubed apples and prepared stuffing and roll up and cook.
Great Pork Loin Recipes
Boneless Pork loins are on sale for great prices on the regular at my grocery store. Buying a big pork loin and slicing it for pork chops or cooking it whole are both ways to use this affordable cut of pork. Here are some great pork loin or sliced pork loin aka pork chop recipes.
Simply Saucy Bacon-Wrapped Pork Loin
๐ Recipe
Cordon Bleu Pork Loin
Ingredients
- 2-3 pound pork loin
- 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
Instructions
- 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 45-60 minutes or until the internal temperature is 145°
Video
Nutrition
Shared on Weekend Potluck and Monday Meal Plan
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Julia
This pork loin cordon bleu looks so delicious! Thanks for sharing your recipe at Meal Plan Monday. I'm pinning this to make soon.
Todd
Fantastic recipe. Made it the first time with Virginia ham and fresh mozzarella. Just made it again with unsmoked provolone and bacon. Itโs been a hit every time.
Leah
Oh that sounds delicious.
Lori
Made this recipe exactly as printed, (a rarity for me!). It was absolutely delicious. The family loved it.
Diane
I have made this several times. It looks and tastes like a million bucks with minimal effort. Definitely a keeper
Tiffany
I am making this for Fatherโs Day but my oven bit the dust yesterday! Is it possible to cook this in an air fryer?
Leah
I would cook this at a low temperature in the air fryer as the outside may burn before the inside is done.
Heather Oxender
I made this and it was one of the absolute best things Iโve ever made and eaten! So delicious! My family loved it! Thanks for sharing this recipe!
David Emery
Fabulous recipe. I may be wrong about this but 140F does not sound hot enough to me for pork. I am fully aware of the official minimal temperature from our government agencies but who believes in them anymore after we have been told so many mistruths? A young man in my town died due to his eating undercooked pork.