Pork Cordon Bleu

Name: Pork Cordon Bleu
Ingredients: 4 None pork loin medallions, butterflied, flattened slightly; 1 tbsp fresh thyme leaves, finely chopped; 4 slices pancetta; 4 slices Swiss cheese; 1/4 cup seasoned flour; 1 None egg, lightly beaten; 1/2 cup dried breadcrumbs; 2 tbsp olive oil; None None Tomato Relish; 1 tbsp olive oil; 1 None red onion, chopped; 1 clove garlic, minced; 1 (13.5 oz) can diced tomatoes; 1/3 cup brown sugar; 1/4 cup red wine; 1/4 cup malt vinegar; None None arugula salad, to serve

17 ingredients

4 steps

Ingredients

4 None pork loin medallions, butterflied, flattened slightly
1 tbsp fresh thyme leaves, finely chopped
4 slices pancetta
4 slices Swiss cheese
1/4 cup seasoned flour
1 None egg, lightly beaten
1/2 cup dried breadcrumbs
2 tbsp olive oil
None None Tomato Relish
1 tbsp olive oil
1 None red onion, chopped
1 clove garlic, minced
1 (13.5 oz) can diced tomatoes
1/3 cup brown sugar
1/4 cup red wine
1/4 cup malt vinegar
None None arugula salad, to serve

Directions

1

Preheat oven to 350°F.
2

Lay out pork on a clean work surface. Season and sprinkle with thyme. Arrange pancetta and cheese over top then fold over to close. Dust lightly with flour then dip in egg and coat with breadcrumbs. Chill for 15 mins.
3

Meanwhile, to make the tomato relish, heat olive oil in a saucepan over high heat. Saute onion and garlic for 1-2 mins, until tender. Add tomatoes, sugar and vinegar. Season. Bring to a boil, stirring, then reduce heat to low and simmer for 25-30 mins, until thickened. Let cool.
4

Heat olive oil in a large frying pan over high heat. Cook pork for 2 mins per side, until golden brown. Transfer to oven and bake for 5-10 mins. Serve with tomato relish and arugula salad.