Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce Recipe

Ingredients (15)

• 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed of fat and silver-skin and butterflied
• Kosher salt
• Cracked black pepper
• 4 medium-thick slices smoked tavern ham
• 4 medium-thick slices Swiss cheese
• 3 tablespoons coarse-ground mustard, divided use
• 4 ounces cream cheese
• 4 tablespoons olive oil
• 1 cup flour
• 1 cup breadcrumbs
• 2 eggs, lightly beaten
• 8 ounces cremini mushrooms, thinly sliced
• 1/4 cup dry white wine
• 1/2 cup heavy whipping cream
• 1/2 tablespoon Worcestershire sauce