There is something magical in breaded meat. It is the perfect meal for something amazing that happened, and let’s celebrate it, also to let’s bring a pinch of deliciousness in the ordinary day, to perfect comfort food when you are feeling down. But what can be better than breaded meat? Breaded meat that is filled with yummy ham, and delicious cheddar cheese. This pork tenderloin filled with ham and cheddar cheese is influenced by the swiss cordon bleu. Also, a very similar deep-fried filled meat dish exists in Croatia, called Zagrebacki.
Peter and I are huge fans of breaded meat, especially when it is filled with ham and cheese. I remember when was the first time I made this meal for Peter. We were dating, and I was cooking a romantic dinner for Peter. I remember that he loves breaded meat, but I wanted to spice it up and make it more special. I decided to fill the meat with ham and cheddar cheese and breaded it. The result was a delicious romantic dinner, and the decision to make this meal often. Pork tenderloin is a perfect choice for this recipe because it melts in your mouth. The characteristic taste of pork tenderloin and the taste of cheddar cheese are very good together. You can also use smoked ham to mix more flavors together and get a gourmet specialty.
Fun facts about cheddar cheese
Cheddar cheese is one of the most popular cheeses in the world. You can buy it anywhere, and so many people are using cheddar cheese in their meals.
The legend of how cheddar cheese was made starts in Cheddar Caves in England. The milkmaid left a bucket of milk in the cave during the night and in the morning she finds that the milk in her bucket turned into cheese. Maybe the legend is true, but the area of Cheddar Caves was the only one that produced cheddar cheese in the past.
The royal family of Britain was a huge fan of cheddar cheese, and there are 3 stories about the royal family and cheddar cheese.
In 1170 is the first written proof of cheddar cheese. when King Henry II purchased 10,240 lbs for a few pounds that year.
In the 17th century, during the rule of King Charles I, the demand for cheddar cheese was bigger than what can be produced. The only way that people can get cheddar cheese is to pay for the cheddar cheese in advance at the Royal court. People were paying for the cheddar cheese that wasn’t produced yet.
In 1840 Queen Victoria got married to Prince Albert. The local cheesemakers decided to give to newlyweds a 1,000-pound cheese wheel. The cheesemakers collected milk from 750 different cows and made cheddar cheese. Queen Victoria accepted their gift, but cheesemakers wanted to display the cheese so that everyone could see it. Queen Victoria accepted their wish, but when they finished showing the cheese to everyone, Queen Victoria refused to take the cheese back.
With this colorful historical background cheddar cheese conquered the world and today cheddar cheese is the main ingredient of so many of our favorite meals, from snacks to burgers and deep-fried filled meats.
How healthy is cheddar cheese?
Cheddar cheese is one of the healthiest cheeses in the world. It can help you with lowering cholesterol, keeping your bones strong, and help with keeping your teeth healthy.
Cheddar cheese is rich in calcium. Besides calcium, cheddar cheese contains iron, Vitamin A, and Vitamin K.
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Tips and tricks
- If you aren’t sure that steaks will keep their stuffing while frying, enforce it with a toothpick. Embroid a toothpick at the edge of the filled steaks before putting the steaks in flour
- Always wait for the oil to be hot. If you put steaks in the cold or not enough hot oil, the meat will soak up the oil, and it will not taste good.
- Fry the meat on medium heat. This way the meat will be fried evenly. If you fry it on too high heat, on the outside it will be done, but inside it will stay raw.
- Place a kitchen towel on a plate. After the meat is done, put the meat on the kitchen towel. The kitchen towel will absorb the extra oil, and then the meat will be tasty.
How to know if it’s done?
- Meat – has a nice golden-brown color
- Potato – to check if it’s baked enough, poke the potato with the fork. If the fork can easily go through the potato, it is baked and ready for sour cream. Bake it with sour cream until it gets a nice yellowish color.
Pork tenderloin with baked potato: what can go wrong, and how to fix it:
- Meat part The oil starts smoking – change the oil, and lower the temperatureThe meat is dark brown on the outside – you overcooked the meat, and with the next one, try frying it shorter.The meat is baked on the outside, and raw inside -you are frying it at too high a temperature. Lower the temperature for the next one.
- Potato part
A fork does not pass easily through the potato – the potato is not baked yet. Bake it for a few more minutes
How to store Pork Tenderloin with Baked Potato?
Refregerator
You can store potatoes in an air-tight container for up to 2 days.
You can store pork tenderloin in an air-tight container for up to 3 days.
Freezer
I don’t recommend freezing baked potatoes.
You can freeze pork tenderloin in an air-tight container for up to 3 months.
Garnish for this meal
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I garnished my plate with rosemary leaves, cherry tomato, and corn.
Ingredients
Meat
- 12 slices pork tenderloin
- salt to taste
- 6 slices ham
- 6 slices cheddar cheese
- 2 eggs
- 6 tablespoons flour
- 10 tablespoons breadcrumbs
- cooking oil for deep-frying
Potato
- 14 oz medium-sized potato 400g
- 2 teaspoons salt
- ½ tablespoon cooking oil
- 1 teaspoon dried rosemary leaves
- 1 cup sour cream 200g
Instructions
Meat
- Pound the slices a bit with the meat mallet, and season it with salt.
- Place one slice of the meat on the cutting board. Put a piece of ham and a slice of cheese. Do not cover the pork tenderloin completely. Then place another pork tenderloin slice on it. Pound it gently a few times, just to stick the meat together.
- Prepare dredge stations. On one plate put flour, in the second plate scrambled eggs with a pinch of salt, and on the third plate put breadcrumbs.
- Dredge the meat first into flour.
- Then dip it into the egg mixture (you can a bit shake off the extra egg mixture if it is too much).
- Then dip it in breadcrumbs (make sure that meat is covered everywhere with breadcrumbs).
- On medium heat warm up the oil. It has to have a lot of oil (when you put the meat inside, it has to almost cover the meat). Wait until the oil is burning hot, and then put the meat in the oil.
- After a few minutes, flip the meat and fry it for another few minutes. The meat is ready when it has a nice golden-brown color.
- On the plate place a kitchen towel/napkins, and when the meat is fried, place the meat here.
Baked Potato
- Preheat the oven to 355°F.
- Peel the potato, and cut it into ½ inch.
- Mix the potato in the bowl with oil, salt, and rosemary.
- Place the potato in the baking pan, and place aluminuim foil over it.
- Bake it first for 35 minutes.
- Remove it from the oven, remove aluminum foil, and smear sour cream on the top of the potato. Smear sour cream evenly over the potato.
- Put back into the oven for 5-10 minutes until the sour cream gets a pale golden color.
Need more recipe ideas?
Check out these recipes:
- Juicy Pork Tenderloin in Mushroom Sauce
- Potato Casserole
- Ground Meat Sauce with Bulgur
- Oat Crusted Pork Tenderloin
- Broccoli rice Casserole
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This potato recipe is the best! I never eat better potato in my life. Thank you
Thank you! I’m happy that you like it 😊
My man loves this recipe! He is a huge meat lover, and pork filled with ham was just perfect for him. We are making it often!
Thank you! I’m happy that you like it 😊