• Cooking Time: 60
  • Servings: 6
  • Preparation Time:



  • 1 pork tenderloin (they usually come in a 2 pack shrink wrap package)
  • 1 boneless skinless chicken breast
  • 2 slices swiss cheese
  • seasoning salt
  • poultry seasoning
  • Dijon mustard
  • Italian breadcrumbs
  • flour
  • 2 egg, lightly beaten


  • Directions
  • 1.If you have a butcher, ask him to "T-bone" the tenderloin, otherwise: With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
  • 2.Turn the knife to the side and cut each side to within 1/2 inch.
  • 3.Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
  • 4.Flatten the chicken breast until is is very thin.
  • 5.Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
  • 6.Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
  • 7.Lay the Swiss cheese on the chicken breast.
  • 8.Roll up and tie or skewer to hold together.
  • 9.Dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
  • 10.Bake at 350-375°F for one hour or until done.
  • 11.Slice into 1-inch slices and serve.

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