Pork and Mushroom Casserole

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb pork tenderloin, cut into 1/2 inch slices
  • 3
    slices bacon, diced
  • 1
    medium onion, chopped
  • 12
    cup canned sliced mushrooms
  • 1
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    egg, beaten
  • 14
  • 1
    cup fine cracker crumb
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DIRECTIONS

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