Tenderloin Noodle Treat
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cup dry egg noodles, (about 6 oz / 170 g)
- 6 slices pork tenderloin, ½ inch thick
- 1 tablespoon vegetable oil
- salt and pepper, as desired
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- dash black pepper
- 1 cup milk
- ¾ cup Bleu cheese, crumbled, (3 oz / 85 g)
- 3 tablespoons green bell pepper, diced
- 3 tablespoons pimento, diced
Instructions
- Heat a pot of salted water to a boil, cook noodles until almost tender, drain, rinse, drain, set aside.
- While the noodles are cooking, heat the oil in a large non stick pan, when hot, add the pork loin slices, work in batches if needed, and brown on each side. While browning, season with salt and pepper as desired.
- Make the sauce by melting the butter in a saucepan, whisk in the flour, salt, and pepper.
- Stir in the milk, stirring until thickened, then add the Bleu cheese and stir until it is melted into the sauce.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- To the noodles, add the bell pepper, pimento, and sauce, mix together.
- Pour noodles into the baking pan and spread out evenly.
- Arrange browned pork loin slices on top.
- Bake for 30 minutes or until pork is cooked through.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving based on the cost of the Bleu cheese.
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