I love pork tenderloin. It’s tasty as all get out, rather light on fat (provided you trim off the fat that comes on one side of the tenderloin) and mostly it comes in large enough sizes to feed my family of walking garbage disposals. However, you can only make it the same way a certain number of times before the little dudes start gagging at the words “pork tenderloin for dinner.”
Combine that with my love of casseroles (considering I can throw stuff together, pop it in the oven, set the timer and come back to a cooked meal after swim and dive practice) and I think I’ve finally found a winner. I present to you pork tenderloin casserole. We had it last night and it was delicious. The recipe is after the cut.
Pork Tenderloin Casserole
about two pounds of pork tenderloin
1 package of center-cut bacon
1 large jar of sliced mushrooms and some fresh mushrooms
1 medium onion
1 egg, beaten
salt and pepper to taste
Italian bread crumbs
Okay, first, season the pork with salt and pepper and then cut the tenderloin into large medallions. Then dip them in the egg and then dredge them through the bread crumbs. Set them aside.
Get a large skillet and gently fry the bacon. Cook the bacon until it is just past raw and getting a little crispy. Just a little, mind. Add the chopped onions and saute with the bacon. Set the bacon and onion aside and keep the bacon grease in the pan.
Pour most of the bacon grease out, but keep enough to coat the bottom of the skillet. Return the skillet to the flame and then brown the pork medallions until they’re a golden brown. Remove them and place them on the bottom of a greased oven pan. Layer the bacon and onions with the pork.
Pour the fresh mushrooms and the bottled mushrooms, with the juice, over the pork and bacon. Cover and bake at 350 degrees for about 25 minutes.
Eat! Enjoy!
– Richard
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