Americandinner

Baked Pork Tenderloin

Name: Baked Pork Tenderloin
Cuisine: American
Ingredients: 1 pound fat pork; 4 large pork tenderloins; 1 cup cracker crumbs; 1 cup boiling water; 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon poultry seasoning

From Purity flour cookbook, 1917

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3304Calories

49 gProtein

133 gCarbs

306 gFat

Full nutrition (34 nutrients)

Calories3304 kcal

Protein49 g

Carbohydrates133 g

Fiber6.1 g

Sugars0.7 g

Total Fat306 g

Saturated Fat104 g

Monounsaturated Fat135 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol453 mg

Sodium5722 mg

Potassium971 mg

Calcium239 mg

Iron25 mg

Magnesium88 mg

Phosphorus888 mg

Zinc7 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A2.3 mcg

Vitamin E0.6 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate232 mcg

Choline29 mg

Caffeine0 mg

Water337 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 63. The excerpt below is the record exactly as published.

BAKED PORK TENDERLOIN i pound fat pork. 4 large pork tenderloins. 1 cup cracker crumbs. 1 cup boiling water. 2 tablespoons butter 1 teaspoon salt. ^ teaspoon pepper. 1 teaspoon poultry seasoning

Cook this with the app: pantry check, scaling, and the assistant.