Pork Tenderloin Casserole

Pork Tenderloin Casserole

6 ounces egg noodles

6 (1-inch) slices pork tenderloin

Salt and pepper to taste

3 tablespoons butter

3 tablespoons flour

3/4 teaspoon each salt and pepper

2 1/2 cups milk

3/4 cup Roquefort cheese

Small jar pimientos, chopped

Small can green chilies, chopped

Cook noodles and drain. Slowly brown tenderloin slices on both sides; season with salt and pepper while browning. Remove and set aside.

Heat oven to 350 degrees. Make a white sauce in pan used for browning pork: Melt butter, add flour, simmer a few minutes, add milk and bring to boil. Add crumbled cheese and blend until smooth. Add pimento and chilies and pour over noodles and meat in shallow glass pan.

Bake uncovered about 30 minutes, until bubbling.

Yield: 6 servings.

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