German Schnitzel and Potatoes with Gorgonzola Cream
Ingredients
1 pork tenderloin (1 pound)
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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
Directions
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.
