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Fried Pork Tenderloin
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Tenderloin is too dry for boiling, and if roasted should be basted frequently.
Presented as published in 1907. 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
980Calories
109 gProtein
93 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories980 kcal
Protein109 g
Carbohydrates93 g
Fiber3 g
Sugars0.4 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.7 g
Cholesterol270 mg
Sodium206 mg
Potassium1933 mg
Calcium47 mg
Iron9.6 mg
Magnesium140 mg
Phosphorus1104 mg
Zinc8.8 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate156 mcg
Choline23 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 106. The excerpt below is the record exactly as published.
Fried Pork Tenderloin Cut the tenderloin in 1-inch slices, pound with a potato masher, sprinkle with salt and pepper, roll in beaten ^^^, then in cracker crumbs, and fry a nice brown in plenty hot drippings, or butter.
Cook this with the app: pantry check, scaling, and the assistant.