Pork And Brussels Sprouts Casserole

• 1 lb potatoes, peeled
• 1 lb Brussels sprouts
• 1 tbsp oil
• 14 oz pork tenderloin, cut into cubes
• 1/4 stick butter
• 1/4 cup all-purpose flour
• 1 cup reduced-fat milk
• 1 cup vegetable stock
• 1 cup Gorgonzola cheese, cut into cubes
• 3 tbsp hazelnuts, roughly chopped

1. Preheat the oven to 400u0b0F. Cook the potatoes in boiling salted water for 20 mins, until tender. Drain and cut into thick wedges. Cook the sprouts in boiling salted water for 15-20 mins, until tender. Drain.
2. Heat the oil in a heavy skillet and fry the pork for 3 mins, or until brown. Remove from the pan and place in a baking dish along with the potatoes and sprouts.
3. Melt the butter in a saucepan, add the flour and saute for 2 mins. Pour in the milk and stock and bring to a boil, stirring. Stir in 1/2 cup Gorgonzola cheese and season with salt and black pepper. Pour into the baking dish. Finally, add the nuts and remaining cheese on top. Bake in the oven for 10 mins.

potatoes, brussels, oil, pork tenderloin, butter, allpurpose, milk, vegetable stock, gorgonzola cheese, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/18447 (may not work)