Pork Tenderloin

• 1 1/4 to 1 1/2 lb. pork tenderloin patties (approximately 1/2-inch thick)
• 1 1/2 tsp. salt
• 1 c. bread crumbs
• 1 egg, slightly beaten
• 1/4 c. oil
• 1 c. onions, sliced
• 1 large can mushrooms
• dash of oregano
• dash of pepper
• 2 Tbsp. water (into egg)
• 4 strips bacon
• 1 can beef bouillon soup

1. Season pork to taste.
2. Mix water into egg and add pepper.
3. Dip in egg/water mixture, then cover with bread crumbs.
4. Allow to set on wax paper for 20 minutes.
5. Brown pork patties and place in glass baking dish.
6. Fry bacon until crispy and crumble over pork.
7. Place raw sliced onions on top.
8. Add mushrooms.
9. Season with oregano. Add a can of bouillon.
10. Place foil on top and refrigerate until ready to cook.
11. Bake at 350u0b0 for 40 to 45 minutes.
12. Do not preheat oven.

pork tenderloin, salt, bread crumbs, egg, oil, onions, mushrooms, oregano, pepper, water, bacon, beef bouillon soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481583 (may not work)