Recipes: Stuffed Pork Loin Cutlet

Stuffed Pork Loin Cutlet


  • 3 Tbsp. dry bread crumbs
  • 2 Tbsp. grated Parmesan Cheese
  • 1 package(4 per) of Tiefenthaler Pork Loin Cutlets
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 7oz. Round of Smoked Gouda
  • 2 Cups fresh baby spinach
  • 2 Tbsp. Horseradish mustard


Pre-heat oven to 400 degrees F in a shallow bowl, mix bread crumbs and parmesan cheese. Cut the gouda round into 4 slices. Sprinkle the tops of the cutlets with salt and pepper. Layer one end with spinach and a gouda slice. Fold cut-lets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere. Place in a greased baking dish. Bake for 25 minutes.

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