Pork Cordon Bleu
1 ¼ lb. pork tenderloin
½ tsp. salt
½ tsp. black pepper
2 tbsp. flour
1 tsp. olive oil
4 (1 oz.) slices deli Swiss cheese, halved
4 (1 oz.) slices deli ham, halved
¼ c. dry white wine
¼ c. chicken broth
1 tsp. dried sage
Cut the pork diagonally across the grain into eight ¼ inch thick cutlets. Place the cutlets between sheets of wax paper and pound to a thickness of 1/8 inch. Season both sides of each cutlet with salt pepper. Sprinkle the flour onto a paper plate, lightly dredge the cutlets in the flour, shaking off excess.
Heat the oil a large nonstick skillet over medium-high heat. Sauté the pork 3 minutes, turn cutlets over and top each with a slice of ham and a slice of cheese. Add the wine and broth; bring to a boil. Boil, until liquid is reduced by half, about 3 minutes.
Sprinkle with sage. Place the cutlets on a platter and spoon the sauce on top.