2 Pork tenderloins, (I get the ones that are in the bag, unseasoned)
1 Small bunch of greee onions, chopped
1/2 cup Parsely, finely chopped
2 tbsp Flour
1 pint Half-and-half cream
8 oz Swiss cheese, grated
1 tbsp Sherry, (I use cooking sherry)
1 can Tomato sauce, (14 oz)
1. Cut pork into medallions. Flour and brown in the stick of butter. Set aside. Keep drippings and add one tablespoon of butter and saute the green onions.
2. Add the parsley, then add the flour and stir. Then add the half & half and grated cheese, stir. Next add the sherry and stir.
3. One the bottom of the casserole dish, spread 1 can (14 oz) of tomato sauce, then pork. Cover with the Mornay sauce. Bake at 350 degrees for about 30 minutes (until hot and bubbly).