8-10 tenderloins (or 4-5 butterfly tenderloins)
1 egg
Bread crumbs
2 tbsp. vegetable oil
1 med. onion, sliced
8 oz. fresh mushrooms, sliced
1 green pepper, sliced
1 c. water
2 beef bouillon cubes
Oregano

Beat egg. Dip tenderloins in egg, then cover with bread crumbs. Fry in vegetable oil over medium heat until lightly brown in both sides. Place in 9 x 13 pan. Put onion, mushrooms, and green pepper over pork. Mix together the water and bouillon cubes over low heat. Pour over pork. Bake at 350 degrees for 40-45 minutes.