Pork Cordon Bleu

• 4 pork loin medallions, butterflied, flattened slightly
• 1 tablespoon fresh thyme leaves finely chopped
• 4 slices pancetta
• 4 slices swiss cheese
• 1/4 cup seasoned flour
• 1 egg lightly beaten
• 1/2 cup dried breadcrumbs
• 2 tablespoons olive oil
• relish Tomato
• 1 tablespoon olive oil
• 1 red onion chopped
• 1 clove garlic minced
• 13 1/2 ounces diced tomatoes
• 1/3 cup brown sugar
• 1/4 cup red wine
• 1/4 cup malt vinegar
• salad arugula, to serve

1. Preheat oven to 350u0b0F.
2. Lay out pork on a clean work surface. Season and sprinkle with thyme. Arrange pancetta and cheese over top then fold over to close. Dust lightly with flour then dip in egg and coat with breadcrumbs. Chill for 15 mins.
3. Meanwhile, to make the tomato relish, heat olive oil in a saucepan over high heat. Saute onion and garlic for 1-2 mins, until tender. Add tomatoes, sugar and vinegar. Season. Bring to a boil, stirring, then reduce heat to low and simmer for 25-30 mins, until thickened. Let cool.
4. Heat olive oil in a large frying pan over high heat. Cook pork for 2 mins per side, until golden brown. Transfer to oven and bake for 5-10 mins. Serve with tomato relish and arugula salad.

pork loin medallions, thyme, pancetta, swiss cheese, flour, egg, breadcrumbs, olive oil, relish tomato, olive oil, red onion, garlic, tomatoes, brown sugar, red wine, malt vinegar, salad arugula

Taken from www.yummly.com/recipe/Pork-Cordon-Bleu-1399007 (may not work)