Russian French-Style Pork and Potato Bake

Trim any excess fat from the pork loin slices and tenderize them until thin.

Place the pork in a baking dish. Drizzle with olive oil and season with salt, pepper, and oregano. Let it marinate in the fridge while you prepare the other ingredients.

Peel the potatoes and slice them very thinly, using a mandoline if possible.

Place the potato slices in a large bowl, add a pinch of salt, and cover with cold water to soak. This helps remove excess starch.

Thinly slice the onions. Place them in a bowl with a pinch of salt and mash them with your hands to soften them.

In a separate bowl, prepare the cheese mixture by combining the shredded mozzarella, mayonnaise, and sour cream. Mix until well combined.

Drain the potatoes and pat them completely dry with a paper towel.

Preheat your oven to 300°F (150°C). Grease a large baking dish (approx. 9x13 inches) with olive oil.

Arrange the dried potato slices in an even layer on the bottom of the baking dish.

Layer the marinated pork slices on top of the potatoes.

Spread the softened onions evenly over the pork.

Top with the cheese mixture, spreading it carefully to cover the entire surface. You may need to use your hands to press it into an even layer.

Sprinkle the top with dried parsley and paprika.

Bake for 40 minutes, or until the top is golden brown and bubbly and the potatoes are tender.

Let it rest for a few minutes before serving. Enjoy!