Pork Tenderloin-Mushroom Casserole

Recipe courtesy of knittygrl

4 slices bacon

3 cups sliced fresh white mushrooms (8 ounces)

2 cups thinly sliced onions (yellow onion/Spanish onion is sweeter)

2 12-oz pork tenderloins

½ teaspoon salt

½ teaspoon pepper

¾ cup fine dry bread crumbs

1 egg, beaten

2 tablespoons water

¼ cup cooking oil

Dash dried oregano, crushed

•       Preheat oven to 350º.
•       In a large skillet, cook the bacon (don't have to cook all the way cause bacon will continue to cook when you bake pork in oven). Transfer the bacon to paper towels to drain; reserve drippings. Crumble/cut the bacon into small pieces. Set aside.
•       Over medium heat, cook the mushrooms and onions in the either the reserved bacon drippings or wipe pan clean and use vegetable oil (less fat) about 5 minutes or until vegetables are tender. Set aside.
•       Rinse pork under cold water and dry with paper towels. Sprinkle pork with salt and pepper. Place the bread crumbs and a dash of garlic powder in a shallow dish. Stir together the beaten egg and water in another shallow dish.
•       Fold thin ends under or cut off.
•       Dip pork, one at a time, into the bread crumbs, then into the egg mixture, then into the bread crumbs again. (If you want you can skip a step, just dip pork into egg mixture first and then bread crumbs.)
•       In another large skillet over medium heat, heat the cooking oil until it is hot. Add the coated pork and brown on all sides. (You have to hold the pork with to brown the narrow sides because it usually won't stand by itself.) Transfer the pork to a shallow baking dish. (You can use a 9 x 11 rectangular pan, its better if you use a pie pan or any smaller pan that fit the pork.) Sprinkle oregano on breaded pork. Spoon the mushroom-onion mixture over the pork; then sprinkle with the crumbled bacon.
•       Bake the pork, uncovered, in the oven about 50 minutes or when internal temperature reaches 168º.