I have learned this recipe from my mom. She called it "French style pork", but I really have no idea where it came from. I have never seen anyone else to make anything similar, nor I have found anything similar on the net. I wonder if anyone would recognize the recipe and tell me something about its origins.
Here it is:
Pork tenderloin sliced across to make a "puck" like a file mignon steak. I then salt and pepper them and flatten with a fist of my hand. The flattened patties are pan fried for a short time to brown them. Then I put the browned patties into a Pyrex casserole dish, making sure they are placed tight together. I cover them with sauteed onions, cheese, and mayo and put them into oven set to broil at 350. Twenty minutes later they are done. The cheese melts and covers the meat and prevents it from drying out. Mayo browns nicely and develops this very unique taste that I don't know how to describe.
Anyone seen anything similar? Thank you!