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Herb and Cheese Stuffed Pork Tenderloin Milanese

Chef Nancy Beveridge
serves 6
3 lbs. pork tenderloin, trimmed of fat and cut into twelve 2-3 oz. pieces
1 medium size fresh tomato, sliced thin, seeds removed, and placed on paper towel
3 oz. smoked black forest ham, sliced thin
6 oz. fontina cheese, sliced thin
4 oz. goat cheese
1/2 cup chopped fresh basil
1/4 cup chopped fresh chives
2-3 eggs – beaten in a shallow pan and seasoned with salt and pepper
1/4 cup olive oil
1/4 cup butter
3/4 cup whole grain flour
1/2 cup grated parmesan cheese
3/4 cup panko bread crumbs
3/4 t salt
3/4 t pepper
3/4 t garlic salt
Mix flour, parmesan cheese, bread crumbs, salt, pepper, and garlic salt together. Set aside in a shallow dish.
Place one pork piece between plastic wrap and pound a little less then 1/4” thick (into a circle if possible). Pound remaining 11 pieces. On top of 6 pork slices place a slice of ham, a slice of fontina cheese, a slice of tomato, a bit of goat cheese, a sprinkle of basil and chives. Dip edges of remaining 6 pork slices in egg dish and place on top of the 6 prepared pork slices. Heat 1 Tbsp. oil and 1 Tbsp. butter in a 12” skillet on medium-high (add more oil and butter as needed).
Place one prepared pork tenderloin at a time in egg pan, turn over, and then place in about a 1/2 cup of flour mixture at a time, patting it down to cover the entire piece of pork. Add more flour mixture and egg as needed, as you finish the remaining pork.
Fry 2 pork slices at a time to golden brown and place all on baking sheet. Bake at 350 degrees for 10-12 minutes.


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