German Schnitzel And Potatoes With Gorgonzola Cream

• 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, until meat and potatoes are tender, 4-6 hours. Sprinkle with parsley; serve with lemon wedges.

pork tenderloin, bread crumbs, potatoes, heavy whipping cream, gorgonzola cheese, salt, fresh italian parsley, lemon wedges

Taken from www.tasteofhome.com/recipes/german-schnitzel-and-potatoes-with-gorgonzola-cream/ (may not work)