1 lb. pork tenderloin, sliced 1/2" thick
4 slices bacon, cut in sm. pieces
2 c. thinly sliced onions
1/2 lb. fresh (or 4 oz. can) sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
Garlic powder to taste
1/2 c. meat or vegetable stock (or 1/2 c. water plus 1 bouillon cube)
1 or 2 eggs, slightly beaten with 2 tablespoons water
Bread crumbs
1/4 tsp. oregano

Season sliced meat with salt, pepper and garlic. Cover with bread crumbs; dip into egg water mixture, then cover again with bread crumbs. Refrigerate for about 20 minutes, turning twice. Brown slices in 1/4 cup hot Crisco. Saute mushrooms in 2 tablespoons butter. Fry bacon crisp; drain well. Add onions to bacon drippings, saute 7 or 8 minutes. Combine onions, bacon drippings and sauteed mushrooms. Season with salt and pepper (and oregano, if desired). Spread over meat. Pour about 1/2 cup stock over vegetables. Cover casserole with foil; bake at 325 degrees for 40 minutes or until meat is tender. If casserole is put together ahead of time and refrigerated, adjust baking time.