German Schnitzel And Potatoes With Gorgonzola Cream Recipe

Ingredients

1 pork tenderloin (1 pound) 1 cup dry bread crumbs2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices2 cups heavy whipping cream2/3 cup crumbled Gorgonzola cheese1 teaspoon salt1/4 cup minced fresh Italian parsleyLemon wedges

Preparation

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.