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Enjoy this recipe from Best-Ever Casseroles.
Submitted by: Vickie from Gooseberry Patch
3 potatoes, thinly sliced
1-1/4 c. milk, divided
salt and pepper to taste
1-1/2 c. bread crumbs
1/2 t. salt
1/4 t. dried sage
2 T. plus 2 t. butter, diced and divided
2 T. onion, minced
1 lb. pork tenderloin, sliced 1/2-inch thick
Place potatoes in a well greased 2-quart casserole dish. Add one cup milk; sprinkle with salt and pepper. Combine remaining milk, bread crumbs, salt, sage, 2 teaspoons butter and minced onion. Spread over potatoes; set aside. Flatten pork slices with a mallet until 1/4-inch thick. Arrange over bread crumbs and dot with remaining butter. Bake, covered, at 350 degrees for 1-1/2 hours. Serves 4 to 6. | |
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Place potatoes in a well greased 2-quart casserole dish. Add one cup milk; sprinkle with salt and pepper. Combine remaining milk, bread crumbs, salt, sage, 2 teaspoons butter and minced onion. Spread over potatoes; set aside. Flatten pork slices with a mallet until 1/4-inch thick. Arrange over bread crumbs and dot with remaining butter. Bake, covered, at 350 degrees for 1-1/2 hours. Serves 4 to 6. |
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