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Baked Pork Tenderloin
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
639Calories
46 gProtein
62 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein46 g
Carbohydrates62 g
Fiber2.9 g
Sugars6.7 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.2 g
Omega-30.3 g
Cholesterol111 mg
Sodium697 mg
Potassium736 mg
Calcium299 mg
Iron5.5 mg
Magnesium75 mg
Phosphorus490 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 30. The excerpt below is the record exactly as published.
Baked Pork Tenderloin. Split the tenderloin through lengthwise; make a stuffing of bread, seasoned with salt, pepper and some kind of sweet herb, stuff the tenderloin and tie a string around it to keep the filling in, add a cupful of water
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