Ohio Star Pork and Potato Casserole

Ohio Star Pork and Potato Casserole

1 pork tenderloin, cut into medallions
3 cups potatoes, sliced thin
1 cup onion, sliced thin
1 clove garlic, minced
4 tbsp. Dijon mustard
2 tsp. dried thyme
2 cups heavy cream
1/4 cup dry white wine
fresh ground pepper to taste

In a saucepan, bring cream and garlic to a boil. Reduce heat and simmer 6 to 8 minutes or until reduced by 1/3. Add mustard, thyme and mix well. Set aside.
Steam potatoes for 30 seconds so potatoes are still crisp. Drain and rinse in cold water. Pat dry on paper towels. Brown pork medallions in skillet over medium–high heat. Remove chops and set aside. Use wine to deglaze skillet.
Preheat oven to 350F. In ovenproof casserole dish, layer half the potatoes and onions, lay pork on top and pour pan juices over. Top with remaining potatoes and onions. Pour reduced cream over top. Sprinkle with pepper. Bake for 1½ hours.