Monday, June 24, 2019

Pork Tenderloin Casserole

We had extra pork tenderloins thawed that we didn't use in the concessions stand for the Saturday night, event at the Linn Park so I was looking for a new recipe in which to use them.  I found a recipe that sounded pretty good and changed it a little.  It was really excellent so I will add it to my Recipes page, also!

Pork Tenderloin Casserole
  • 1/4 c. vegetable oil
  • 4 tenderized pork tenderloin
  • 1/4 c. all-purpose flour
  • 1/3 cup grated Parmesan cheese

  • Several (6 or more) potatoes, thinly sliced
  • 2 medium onions, sliced
  • 1 can beef broth
  • Salt & pepper to taste

  1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Salt and pepper the tenderloin.  Brown about 4 minutes on each side.
  2. Place browned tenderloin in a 9x13 pan.  Lightly saute the onion in the remaining oil.   Remove and place on top of tenderloins.  Add a couple of tablespoons of flour to the drippings in the pan.  Stir to make a paste and add the beef broth.  Place sliced potatoes on top of tenderloin and onions. Sprinkle with Parmesan cheese, and pepper.   Pour thickened beef broth over all.  Cover tightly with foil.  Cook in oven at 300 degrees for 2 hours, or 350 degrees for 1 hour. (Or can be cooked on the stovetop in the skillet used for browning.  Cover and simmer 40 minutes until potatoes are tender.)

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