PORK AND MUSHROOM CASSEROLE 1 lb. pork tenderloin 3 slices bacon 1/3 c. diced onion 1/2 c. canned mushrooms 1 tsp. salt 1/8 tsp. pepper 1 egg, beaten 1 c. sifted crumbs 1/4 c. mushroom liquid
Dice bacon and fry in skillet. Remove bacon and brown onion and mushrooms in drippings. Remove and combine with bacon. Cut pork into pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining bacon drippings. Fill a 1 quart casserole with alternate layers of meat and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350 degrees) 1 hour. May be prepared ahead of time. Serves 4.
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