Source: National Pork Board


25 mins


25 mins



What You’ll Need

1 pound Prairie Fresh® pork tenderloin (4 oz)

8 slices egg bread
1 cup powdered sugar
4 slices aged cheddar cheese
4 tablespoons butter
1 pint strawberries (fresh)
5 tablespoons dijon style mustard
1 cup sugar
1 lemon 
4 eggs
4 cups heavy cream
1 tablespoon vanilla extract
1 cup milk
2 tablespoons onion, minced
2 tablespoons butter
1 bay leaf
1/8 teaspoon nutmeg
white pepper
1 cup Gruyere cheese
2 tablespoons flour


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.