Ingredients
-
1
-
3
-
1
-
1/2
-
1
-
1/8
-
1
-
1/4
-
1
-
-
-
-
-
-
Directions
Pork and Mushroom Casserole, This is a very old recipe that I found years ago in one of my mother’s cookbooks that she got when she first got married It is very delicious and a favorite in my household , This was really delicious My husband absolutely LOVED it It was a little too salty for my liking so next time I may use turkey bacon to cut down on the saltiness and also the fat content Thanks for posting this, I will be making this again for the hubby!, this is a great recipe iwas short on time so just rolled the pork in seasoned flour and it turned out lovely but next time i will follow the recipe as given my family said no leave it it was good as it was
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Steps
|
1
Done
|
Panfry Bacon in Skillet Until Browned. |
|
2
Done
|
Remove With a Slotted Spoon. |
|
3
Done
|
Saute Onion and Mushrooms in Bacon Fat Until Tender. |
|
4
Done
|
Remove With Slotted Spoon and Combine With Bacon. |
|
5
Done
|
Season Tenderloin Pieces. |
|
6
Done
|
Dip in Beaten Egg, Then Roll in Cracker Crumbs. |
|
7
Done
|
Brown in Remaining Bacon Fat. |
|
8
Done
|
Fill a 1-Qt Casserole Dish With Alternate Layers of the Browned Tenderloin Slices and the Browned Bacon, Onions, and Mushrooms. |
|
9
Done
|
Add the Mushroom Liquid, Cover and Bake at 350*f For 30 Minutes. |
|
10
Done
|
Variations: I Most Often Substitute Orange Juice or Apple Juice For the Mushroom Liquid. |
|
11
Done
|
Makes It Even More Delicious! |
