Pork And Mushroom Casserole

• 1 lb pork tenderloin, cut into 1/2 inch slices
• 3 slices bacon, diced
• 1 medium onion, chopped
• 1/2 cup canned sliced mushrooms
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, beaten
• 1/4 cup mushroom liquid
• 1 cup fine cracker crumb

1. Panfry bacon in skillet until browned.
2. Remove with a slotted spoon.
3. Saute onion and mushrooms in bacon fat until tender.
4. Remove with slotted spoon and combine with bacon.
5. Season tenderloin pieces.
6. Dip in beaten egg, then roll in cracker crumbs.
7. Brown in remaining bacon fat.
8. Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
9. Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
10. VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
11. Makes it even more delicious!

pork tenderloin, bacon, onion, mushrooms, salt, pepper, egg, mushroom liquid, fine cracker crumb

Taken from www.food.com/recipe/pork-and-mushroom-casserole-68611 (may not work)