Pork Tenderloin Casserole
Yield
4 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
sliced thin |
|
| 1 ¼ | cups |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | cups |
bread crumbs
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sabe
|
* |
| 2 | teaspoons |
butter
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | pound |
pork tenderloin
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
sliced thin |
|
| 296 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 355 | ml |
bread crumbs
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
sabe
|
* |
| 1E+1 | ml |
butter
|
|
| 3E+1 | ml |
onions
minced |
|
| 453.6 | g |
pork tenderloin
|
|
| 3E+1 | ml |
butter
|
|
Directions
Put thinly sliced potatoes in a well greased 2 quart casserole.
Add 1 cup milk, sprinkle with salt and pepper.
Combine remaining ¼ cup milk with bread crumbs, seasonings, butter and onions.
Spread over top of potaotes.
Cut tenderloin into half inch slices, pound flat.
Place on top of bread dressing.
Dot with butter.
Cover and bake at 350℉ (180℃) F for 1½ hours.
