Schnitzel and Potatoes with Gorgonzola Cream (Ohio)

Based on the German/Austrian favourite meal, this local variety cooks slowly rather than being pan-fried.

1 (1 lb) pork tenderloin
1 cup dry breadcrumbs
2 lbs medium Yukon Gold potatoes, peeled and cut into ¼" slices
2 cups heavy whipping cream
⅔ cup Gorgonzola cheese, crumbled
1 tsp. sea salt
¼ cup fresh Italian parsley, minced

Garnish:
lemon wedges

Cut tenderloin into 12 slices. Pound with a meat mallet to ¼” thickness. Place four slices in a 3-4 qt slow cooker. Layer with ¼ 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 sea salt. Pour over pork mixture; cook on LOW, covered, until meat and potatoes are tender, 4-6 hours.
Sprinkle with parsley and serve with lemon wedges.

Makes 4 servings.