Stuffed Pork Loin Cutlet

Ingredients

• 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

Method

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.