Alma Lach

Pork-Onion Casserole

Caqhuse

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 pounds pork tenderloin
  • 6 onions
  • ¼ pound butte

Method

  1. Cut tenderloins into ¼ inch-thick slices. Clean onions and slice ⅛ inch thick.
  2. Sauté pork slices in butter until brown. Put on a plate. Add onions and brown. Put on another plate. Pour 1 cup