Ohio Star Pork and Potato Casserole
A country inn recipe for Ohio Star Pork and Potato Casserole.
AmericanPorkEasy45 minBy Northstar
Ingredients
Servings
4
- 1 pork tenderloin, cut into medallions
- 3 cups potatoes, sliced thin
- 1 cup onion, sliced thin
- 1 clove garlic, minced
- 4 tbsp. Dijon mustard
- 2 tsp. dried thyme
- 2 cups heavy cream
- 1/4 cup dry white wine
- fresh ground pepper to taste
Instructions
- 1
In a saucepan, bring cream and garlic to a boil. Reduce heat and simmer 6 to 8 minutes or until reduced by 1/3. Add mustard, thyme and mix well. Set aside.
- 2
Steam potatoes for 30 seconds so potatoes are still crisp. Drain and rinse in cold water. Pat dry on paper towels.
- 3
Brown pork medallions in skillet over medium–high heat. Remove chops and set aside. Use wine to deglaze skillet.
- 4
Preheat oven to 350F. In ovenproof casserole dish, layer half the potatoes and onions, lay pork on top and pour pan juices over.
- 5
Top with remaining potatoes and onions. Pour reduced cream over top.
- 6
Sprinkle with pepper.
- 7
Bake for 1½ hours.
Tags
casseroleamericancountry-cooking