1 lb. pork tenderloin cutlets
1 chopped onion
1 can mushrooms
1 tbsp. oregano
1 tbsp. butter
8 slices bacon
2 eggs, beaten
Bread crumbs

Dip cutlets into egg then bread crumbs. Fry on both sides to brown. Remove from pan and put into baking dish. Fry 8 slices bacon until crisp and put aside. Melt butter and add bacon, onion, mushrooms and oregano. Saute 2 minutes or until onions are clear. Pour over mixture on top of pork cutlets, then pour 1 cup beef broth over it also. Bake at 350 degrees for 45 minutes.