GERMAN SCHNITZEL AND POTATOES WITH GORGONZOLA CREAM RECIPE …
Provided by: Taste of Home
Total time: 04 hours 20 minutes
Prep time: 20 minutes
Cook time: 04 hours 00 minutes
Yield: 4 servings.
|1 pork tenderloin (1 pound)|
|1 cup dry bread crumbs|
|2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices|
|2 cups heavy whipping cream|
|2/3 cup crumbled Gorgonzola cheese|
|1 teaspoon salt|
|1/4 cup minced fresh Italian parsley|
- Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4-in. thickness. Place 4 slices in a 3- or 4-qt. slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs., In a small bowl, combine cream, Gorgonzola and salt. Pour over pork mixture; cook on low, covered, 4-6 hours or until meat and potatoes are tender. Sprinkle with parsley; serve with lemon wedges.
Calories 926 calories, FatContent 54g fat (33g saturated fat), CholesterolContent 216mg cholesterol, SodiumContent 1132mg sodium, CarbohydrateContent 73g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 38g protein.