You can have this comforting winter supper dish on the table in less than an hour, but it's nice enough to serve to company with steamed veggies and mashed potatoes. The recipes comes from Gunflint Lodge in Grand Marais, Minnesota.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
stand:
23 mins
bake:
15 mins
total:
1 hr 8 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat crosswise into 1-inch slices. In a shallow dish, combine eggs and water. Place bread crumbs in another shallow dish. Dip meat slices into bread crumbs to coat all sides. Dip meat slices into egg mixture. Dip again in bread crumbs to coat all sides. Let slices stand at room temperature for 20 minutes.

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  • In a large, heavy skillet, heat oil over medium-high heat. Cook pork slices for 3 minutes, turning once halfway through cooking. Remove meat from skillet to a 9x9x2-inch baking pan or a 9- to 10-inch metal pie pan. Drain any fat from skillet.

  • In the same skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain. Add onions to hot pan drippings, stirring to scrape up browned bits. Cook for 8 minutes, stirring occasionally. Add mushrooms; cook and stir for 2 minutes more. Add bacon, broth, salt, oregano and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until liquid is reduced by half, stirring to scrape up browned bits. Spoon onion mixture over meat in pan.

  • Bake, uncovered, in a 425°F oven about 15 minutes or until meat is slightly pink in center and an instant-read thermometer registers 145°F. Remove from oven. Let stand for 3 minutes.

Nutrition Facts

374 calories; fat 17g; cholesterol 176mg; saturated fat 4g; carbohydrates 19g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 34g; vitamin a 145.8IU; vitamin c 6.5mg; thiamin 1.2mg; riboflavin 0.8mg; niacin equivalents 10.5mg; vitamin b6 1.1mg; folate 36.3mcg; vitamin b12 1mcg; sodium 797mg; potassium 821mg; calcium 60.6mg; iron 2.9mg.
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