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Pork Cordon Bleu — A Rustic Take on the Classic

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A rolled pork loin layered with ham and smoked Gouda, finished with a creamy Dijon-style sauce and served over buttered pasta—simple ingredients, brought together with care.

Ingredients

Units Scale

For the Pork:

  • 1 pork loin roast (2 1/2–3 pounds)
  • 3 tablespoons stone-ground mustard
  • 3 tablespoons mayonnaise
  • 8–10 slices Black Forest ham (see note #1)
  • 1 1/2 cups grated smoked Gouda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5 ounces freshly grated Parmesan cheese, divided

For the Sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 375°F. Place the pork loin on a cutting board and, using a sharp knife held parallel to the board, make a horizontal cut lengthwise about one-third of the way up from the bottom, stopping about 1 inch from the far edge. Open the cut like a book. Turn the thicker portion and make a second horizontal cut, again stopping about 1 inch from the edge, then open it to create a long, flat piece of pork. Using a meat mallet, gently pound the pork to an even thickness, about ⅜ inch. In a small bowl, mix the stone-ground mustard and mayonnaise. Lay out the ham slices and grated smoked Gouda, grate the Parmesan, and cut several lengths of butcher’s twine so everything is ready before assembling.
  2. Spread the mustard-and-mayonnaise mixture evenly over the inside of the pork loin. Layer the ham slices over the surface, then arrange smoked Gouda batons (or snack sticks) evenly across the pork. Season lightly with kosher salt, black pepper, onion powder, and garlic powder.
  3. Starting from the long edge created by the final butterfly cut (see photos), roll the pork loin tightly into a log. Secure it with butcher’s twine at regular intervals, making sure the ends are well tied to keep the filling enclosed.
  4. Spread the grated parmesan on a large plate. Roll the tied pork loin over the parmesan to coat all sides, then gently press the cheese into the surface to create an even crust.
  5. Place the pork loin on a rack set inside a roasting pan. Roast at 300°F for 60–75 minutes, or until the internal temperature reaches 125–130°F. Increase the oven temperature to 425°F and continue roasting for 15–20 minutes, until the internal temperature reaches 136–138°F. Remove from the oven and let rest before slicing. See the Timing note below.
  6. Remove the pork from the oven and let it rest for 10–15 minutes before slicing. The temperature will continue to rise as it rests, finishing around 145°F.
  7. While the pork rests, make the sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  8. Slowly whisk in the milk and cook, stirring, until the sauce is smooth and lightly thickened.
  9. Add the reserved Parmesan and Dijon mustard to the sauce and stir until melted and combined. Season with salt (if needed) and freshly ground black pepper to taste.
  10. Remove the butcher’s twine from the rested pork loin, then slice it into ¾-inch medallions. Serve over pasta if desired, spooning a small amount of sauce over the top.

Equipment

Notes

  1. Using smoked Gouda batons (or snack sticks) instead of grated cheese helps keep the filling centered as the pork is rolled, creating a cleaner spiral when sliced. It also prevents the cheese from melting out during cooking, keeping more of that flavor inside the roast.
  2. Timing – total cook time will typically fall in the 75–95 minute range, but it can vary depending on the size of the pork loin, how tightly it’s rolled, and how your oven holds heat. Start checking the internal temperature earlier than you think and monitor closely. The goal is to bring the center up to temperature without letting the outer layers overcook.

Find it online: https://foodienoise.com/pork-cordon-bleu/