1 pork tenderloin
1 can cream of mushroom soup
1 egg
1 tbsp. milk
Bread crumbs
1 c. sliced mushrooms

Cut pork tenderloin in 1-inch slices. Pound until flat. Mix egg and milk. Dip pork in egg mix, then in bread crumbs. Brown in hot pan in small amount of oil. Place in casserole; cover with soup and mushrooms. Cover and bake at 350 degrees for 1 hour.