Scalloped potatos and veggies with pork loin cutlets

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.1
  • Total Fat: 10.1 g
  • Cholesterol: 45.8 mg
  • Sodium: 579.7 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 21.5 g

View full nutritional breakdown of Scalloped potatos and veggies with pork loin cutlets calories by ingredient
Submitted by:

Introduction

Trying to redo my families scalloped potatos for a more healthy comfort food meal with less regret. Trying to redo my families scalloped potatos for a more healthy comfort food meal with less regret.
Number of Servings: 4

Ingredients

    1 pound pork tenderloin sliced into 6-8 pieces
    2 cups sliced raw potato
    2 cups raw cauliflower
    1 cup diced raw carrot
    1 cup fresh mushrooms sliced
    1 can Cream of Mushroom soup condensed
    1.5 tsp Ms Dash table blend
    1 tbsp blak pepper cracked
    1 tbsp dried minced onion or powder

Directions

1. Prehet oven to 350

2. Prep veggies keeping dice similar in size for even cooking. Cauliflower can be bigger because they cook down more.

3. Rinse veggies and place in 9x13 pan add dry seasonin toss and spread evenly. Pour Cream of mushroom soup over veggies. Place pork slices over top of veggies season to taste with Ms Dash and black pepper.

4. Cover 9x13 with foil and place on cookie sheet in oven to keep spills at a minimum. Bake for 45 min

5. lift off foil and check for doneness should be lose but not done bake uncovered for 15 minutes long to brown. If dish looks dry small amounts (2 tbsp) of water could be added.

6. Check pok temp should read 160 and veggies should be soft. Let rest for 10 miniutes recoverd with foil to even temps out and let meat rest

7. Serve as main course meal

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SHOSTETER.

Rate This Recipe