Pork Tenderloin with Mushrooms and Onions

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.

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.