BARBECUE PORK AND BEAN BAKE (Barbara Wheeler's 2005 Michigan State Fair Blue Ribbon Recipe)

5 strips bacon
1 small onion, chopped
1/4 lb. pork tenderloin, cut into bite-sized pieces
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) butter beans, rinsed and drained
1 can (15 oz.) pork and beans, undrained
3/4 c. KC Masterpiece, hickory brown sugar barbecue sauce
2 T. molasses
2 t. Dijon mustard
1/2 t. chili powder
1 t. salt
1/4 t. pepper

In a large pan, cook bacon until crispy and crumble. Sautè pork tenderloin and onion in bacon fat until meat is browned on all sides and onions are tender. Add remaining ingredients as listed in order. Mix well and pour into an (8 inch) square baking dish. Bake at 350° for one hour.
(serves 4-6)

October, 2005, Menu Minder