Shelly's Recipe

PORK TENDERLOIN CASSEROLE

Category: Casseroles - Pork

1 lb pork tenderloin, sliced 1/2 inch thick
Salt, pepper and garlic powder, to taste
Bread crumbs
1 or 2 eggs, slightly beaten with 2 tbsp water
4 slices bacon, cut into small pieces
2 cups thinly sliced onions
1/2 lb sliced mushrooms
2 tbsp butter
1/4 tsp oregano
1/2 cup chicken or vegetable stock

Season meat with salt, pepper and garlic powder. Cover with bread crumbs; dip in egg and cover with bread crumbs again.

Refrigerate about 20 minutes to set coating, turning twice. Brown meat in about 1/4 cup hot oil. Drain and place in a casserole dish.

Saute mushrooms in 2 tbsp butter. Fry bacon until crisp; drain well. Add onions to drippings and saute 7-8 minutes. Combine sauteed onions with bacon and mushrooms. Season with salt, pepper and oregano. Spread mixture over meat.

Pour about 1/2 cup stock over vegetables. Cover casserole with foil; bake at 325 for 40 minutes or until meat is tender.