Ingredients
2 pounds pork tenderloin sliced 3/4 inch thick
Flour
2 eggs
Breadcrumbs
3 Tbsp. butter
2 Tbsp. butter
1 onion, diced
1/2 green pepper, diced
1/2 pound sliced mushrooms
1 can cream of mushroom soup
3 Tbsp. milk
2 Tbsp. chili sauce
Preparation
Pound pork to 1/2 inch thick. Sprinkle with salt and pepper. Beat eggs with water. Dip pork in flour, then eggs and breadcrumbs. Place on wire rack to dry. Heat 3 Tbsp. butter over medium high heat and brown pork on both sides. Place in 9X13 greased baking dish. In same pan, melt 2 Tbsp. butter. Saute onion, green pepper and mushrooms until limp. Drain. Combine vegetables with milk, soup and chili sauce. Spread over meat, cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake,covered at 300 for 1 1/2 to 2 hours.
