Pork Tenderloin Casserole Recipe
Ingredients
| Pork tenderloin | 2 1/2 Pound | |
| Cream of mushroom soup - 1 can | ||
| Sliced mushrooms, juice as well - 1 can | ||
| Egg | 1 | |
Directions
GETTING READY
1 Have the butcher cut french pieces of tenderloin, not thin.
2 Set the oven at 325-degrees fahrenheit.
MAKING
1 In a bowl, slightly beat an egg and dip tenderloin pieces in it.
2 Roll the pieces in bread crumbs or flour, seasoned to taste.
3 In a hot frying pan in Crisco, brown the pieces on both sides.
4 In an open pyrex dish (12 x 8), put the mixture.
5 In the frying pan, add the mushroom soup and mushrooms.
6 Pour a little water if you want some gravy.Mix well.
7 Pour over tenderloin.
8 Bake in the oven for 1 1/4 hours.
SERVING
9 Serve right from the baking dish.
1 Have the butcher cut french pieces of tenderloin, not thin.
2 Set the oven at 325-degrees fahrenheit.
MAKING
1 In a bowl, slightly beat an egg and dip tenderloin pieces in it.
2 Roll the pieces in bread crumbs or flour, seasoned to taste.
3 In a hot frying pan in Crisco, brown the pieces on both sides.
4 In an open pyrex dish (12 x 8), put the mixture.
5 In the frying pan, add the mushroom soup and mushrooms.
6 Pour a little water if you want some gravy.Mix well.
7 Pour over tenderloin.
8 Bake in the oven for 1 1/4 hours.
SERVING
9 Serve right from the baking dish.
Chef
