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Pork Monte Cristo image
Pork Monte Cristo

Source: National Pork Board

Where to Buy
PREP TIME

25 mins

COOK TIME

25 mins

SERVING SIZE

4

Pork Monte Cristo image

What You’ll Need

1 pound Prairie Fresh® pork tenderloin (4 oz)8 slices egg bread1 cup powdered sugar4 slices aged cheddar cheese4 tablespoons butter1 pint strawberries (fresh)5 tablespoons dijon style mustard1 cup sugar1 lemon 4 eggs4 cups heavy cream1 tablespoon vanilla extract1 cup milk2 tablespoons onion, minced2 tablespoons butter1 bay leaf1/8 teaspoon nutmegsaltwhite pepper1 cup Gruyere cheese2 tablespoons flour

Directions

In saucepan, heat butter and onions until soft, add flour and make a roux. Add milk, bay leaf and bring to a boil, reduce heat to simmer for 5 minutes. Add gruyere and season.
Macerate cleaned strawberries with sugar. In food processor, puree and fold in mustard. Set aside in refrigerator.
Cut pork into medallions and pound thin. Season with lemon juice, salt and pepper. Cook in cast iron skillet until internal temperature of 140F is reached. Cover with cheddar cheese and set aside to rest.
Whisk heavy cream, vanilla and eggs in a bowl. Dunk bread in mixture and cook in cast iron skillet with butter.
Assemble sandwich and top with powdered sugar.
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