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Scalloped potatos and veggies with pork loin cutlets is for Dinner.

Scalloped potatos and veggies with pork loin cutlets takes 30 minutes to prepare.

Scalloped potatos and veggies with pork loin cutlets takes 60 minutes to cook.

Scalloped potatos and veggies with pork loin cutlets makes 4 servings.

The ingredients for Scalloped potatos and veggies with pork loin cutlets are:

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

Here is how you make Scalloped potatos and veggies with pork loin cutlets:

1. Prehet oven to 3502. 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 min5. 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 rest7. Serve as main course meal Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SHOSTETER.

The nutritional information for Scalloped potatos and veggies with pork loin cutlets is:

• 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

The dietary needs meet for Scalloped potatos and veggies with pork loin cutlets is Low Fat