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Broiled Pork Tenderloins
From The Cook County cook book, 1912
Serves 1
Serve with the gravy made from the juices.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 237. The excerpt below is the record exactly as published.
BROILED PORK TENDERLOINS.— Split the tenderloin through lengthwise, put on a wire broiler, and cook over a clear fire; when done put in a pan with a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.