KitchenMagician's Recipe

PORK - MUSHROOM BREAD PUDDING

Category: Pork Casseroles

Makes 4 servings.

2 T. butter
1 onion, chopped
1 celery stalk, chopped
3/4 lb. mushrooms, cut into thin slices
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 lb. baguette (or other crusty bread), cut into 1/2-inch cubes
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. chicken broth
3 eggs, beaten
2/3 c. light cream
1 T. cooking oil
1 1/2 lb. pork tenderloin - sliced 1/2 inch thick

Preheat oven to 325F. Spray a 9 x 13-inch baking dish or with cooking spray.
In a large skillet, melt butter over moderately low heat.
Add onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes.
Increase heat to moderately high; add mushrooms, thyme and marjoram, and cook until the mushrooms start to brown, about 5 minutes.
Remove skillet from heat; stir in bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Transfer mixture to the baking dish.
Stir together broth, eggs, and cream; pour mixture evenly over mushrooms and bread.
Bake at 325F for 25 minutes.
Meanwhile, heat oil in skillet over moderate heat.
Sprinkle the remaining 1/4 teaspoon each salt and pepper over pork.
Add porkto skillet and brown, about 3 minutes per side.
Transfer pork to top of bread pudding in oven and bake an additional 10 to 15 minutes, or until the pork is done and pudding is just set.