Source: America's Favorite Food Associations

Feather Light Potato Dressing over Pork
A great light meal that is good for any season.
Serves: 6-8
Prep Time: 45 minutes
Cook Time: 46 minutes


2 tablespoons olive oil
1 large garlic clove, minced
1 pound pork tenderloin, sliced crosswise 1" thick to make 6-8 medallions
1 teaspoon pepper
1 teaspoon salt
2 pounds potatoes, peeled
1 cup light cream
2 tablespoons butter
6 slices white bread, cubed
2 tablespoons butter, melted
2 tablespoons butter
1 cup shallots, chopped
1 cup leeks, chopped
1 cup celery, chopped
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon pepper
1 large egg
1/3 cup reserved potato water

For Pork Medallions:
Heat the olive oil in a large skillet. Add the minced garlic and the pork medallions and cook 3 minutes per side. Salt and pepper the cooked medallions and transfer to a small roasting pan or baking pan, placing them on the bottom.

For Feather-light Wisconsin Potato Dressing:
Boil the potatoes until tender. Drain. Reserve liquid. Heat cream with butter and whip into potatoes until well mashed. Place in large bowl.
Toss bread cubes with the melted butter. Place on cookie sheet and toast in moderate oven (350 degrees) for 4 minutes. Add to the potatoes in the large bowl.
In the 2 T. butter, in a large skillet, saute the shallots, leeks and celery for about 4 minutes. Add to the potato and bread mixture in the large bowl. Add the remaining ingredients: parsley, salt, pepper, egg, potato water and mix thoroughly.

Spoon the potato dressing over the pork medallions in the roasting pan. Cover and bake at 375 degrees for 20 minutes. Uncover and bake an additional 20 minutes. Serves 6 – 8.

Ingredients #6-18 are for the Feather Light Potato Dressing

*** The Feather-light Wisconsin Potato Dressing alone can be used as a delicious sidedish to accompany any main dish.