German Schnitzel and Potatoes With Gorgonzola

Contributed By: Terry Borden


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
Lemon wedges


1. 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.
2. In a small bowl, combine cream, Gorgonzola and salt. Pour over pork mixture; cook on low, covered, 4 to 6 hours or until meat and potatoes are tender. Sprinkle with parsley; serve with lemon wedges.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 4 servings.

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