Cheesy Pork Cordon Bleu

Preheat oven to 400 degrees Fahrenheit.

Cut the pork tenderloin into 6 equal parts.

Sandwich each piece between two sheets of wax paper or parchment paper.

Using a rolling pin, pound each pork tenderloin until thin steaks.

Season with salt and pepper.

Place grated parmesan on each piece.

Divide the pepperoni slices into 6 servings and carefully lay down each piece of port.

Fold over the steak to enclose the cheese and the pepperoni slices.

In a small bowl whisk together 1/2 cup of flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the beaten egg in another small bowl, and the panko bread crumbs in a third small bowl.

Carefully pick up the stuffed pork and lightly coat each side in the flour mixture, then dip in the egg mixture, followed by the panko bread crumbs to coat.

Once the oil is hot, place the pork in the skillet and cook for 2 to 3 minutes per side to form a golden-brown crust.

Place the skillet into the oven for an additional 7 to 10 minutes or until cooked through.