1 pork tenderloin
1 can cream of mushroom soup
3/4 to 1 soup can of milk
bunch of sliced fresh mushrooms
about 1/2 c. of onions, sliced & some garlic
1 pkg. Pepperidge Farm dinner rolls, halved
sharp cheddar cheese, grated
garlic powder

Thinly slice tenderloin. Brown in skillet and remove. Sauté onion and mushrooms. Add soup, milk and meat. Simmer. Lightly grease 9x13-inch casserole dish. Line with rolls. Pour meat mixture over. Top with grated cheese. Sprinkle lightly with garlic powder. Bake at 350°F for 40 to 45 minutes.