Pork Tenderloin Lyonnaise

Ingredients

• two large pork tenderloins
• sprinkle with salt
• pepper
• dredge with flour
• two tablespoons Cottolene
• two tablespoons butter
• three onions thinly sliced
• two tablespoons vinegar
• one-half cup hot water

Method

1. 1

   Wipe and split pork tenderloins in halves lengthwise; sprinkle with salt, pepper, and dredge with flour.

2. 2

   Melt Cottolene and butter in an iron frying pan, and brown tenderloin on both sides.

3. 3

   Remove to a greased dripping pan and add sliced onions to the fat; cook until browned.

4. 4

   Sprinkle onions with flour, stir well, and add vinegar mixed with hot water.

5. 5

   Lay tenderloins over onions, cover, and cook in the oven until tender.

6. 6

   Serve on a hot platter with the onion mixture.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 71. The excerpt below is the record exactly as published.

Pork Tenderloin Lyonnaise Baked Apples Scalloped Potatoes Fried Egg Plant Bermuda Salad Apricot Dumplings — Hard Sauce Coffee 4 V SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two table- spoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well- greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one- half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite drip- ping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one- half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar. SCALLOPED POTATOES Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt. Dec^mber ^^ S Uflduy DiflfierS 161 First Sunday pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish. BERMUDA SALAD Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. APRICOT DUMPLINGS 2 cups flour. 1 tablespoon Cottolene. }/2 teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots. Process: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit- cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with HARD SAUCE J^ cup butter. 1 cup powdered sugar. Sherry wine, brandy or vanilla. Nutmeg. Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg. 162 52 Sunday Dinners "sZT/sum., (YKlentt Oyster Soup Boiled Leg of Mutton — Caper Sauce Savory Rice — Steamed Squash Stuffed Egg Plant Lima Bean Salad Graham Bread Sandwiches Fig Pudding Cafe Noir OYSTER SOUP 1 quart select oysters. 34 cup butter. 4 cups scalded milk. 5i teaspoon salt. 1 stalk celery broken in pieces. J^ teaspoon pepper. Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers. BOILED LEG OF MUTTON Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiUng point; boil five minutes. Skim. Reduce heat and simmer December ^^ S UTiday Difimrs 163 Second Sunday until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with CAPER SAUCE 3 tablespoons butter.

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