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PORK AND MUSHROOM CASSEROLE

1 lb. pork tenderloin
3 slices bacon
1/3 c. diced onion
1/2 c. canned mushrooms
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 c. sifted crumbs
1/4 c. mushroom liquid

Dice bacon and fry in skillet. Remove bacon and brown onion and mushrooms in drippings. Remove and combine with bacon. Cut pork into pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining bacon drippings. Fill a 1 quart casserole with alternate layers of meat and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350 degrees) 1 hour. May be prepared ahead of time. Serves 4.