Pork Tenderloin With Sweet Potatoes

Ingredients

• Pork Tenderloin
• sprinkle with salt
• sprinkle with pepper
• powdered sage
• pare sweet potatoes
• very little water

Method

1. 1

   Wipe tenderloin.

2. 2

   Put in a dripping pan and brown quickly in hot oven, sprinkle with salt, pepper and powdered sage, bake 45 minutes, basting often.

3. 3

   Pare sweet potatoes and parboil for 10 minutes, drain and put in pan with meat, cook until tender.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 35. The excerpt below is the record exactly as published.

Pork Tenderloin With Sweet Potatoes. Wipe tenderloin. Put in a dripping pan and brown quickly in hot oven, sprinkle with salt, pepper and powdered sage, bake 45 minutes, basting often, pare sweet potatoes and parboil 10 minutes, drain and put in pan with meat, cook until tender. Baste with meat, parboil potatoes as soon aS meat is put on, as it takes 40 minutes or longer to cook them. . MRS. R. J. STAYNER. Vegetable Hash Loaf. 2 cups chopped cold meat, 14 cup cook- ed carrots, 44 cup cooked string beans or peas, 14 cup milk, 1 small onion, 2 tablespoons flour and 2 tablespoons butter, 2 eggs, salt, pepper and seasoning. Put meat and vegetables through food chopper, mix well. Sauce—White sauce of flour, butter and milk. Stir mixture into sauce and season with salt, pepper and a few drops of worchestershire sauce, pack into baking dish and bake 1 hour in medium oven. Boil eggs, let cool and slice. Turn loaf on hot platter, garnish with eggs and parsley or celery. This is excellent hot or cold. ETHEL PERRY. Minced Liver. Simmer the liver in water for 25 minutes, drain and chop fine, add 2 onions chopped and pepper and salt, put in sauce pan, cover with cold water and cook 20 minutes, then add enough bread crumbs to make a thick gravy. Make a border of mashed potatoes around a platter and pour minced liver in center. MRS. ARTHUR REDD. Cheese Fondue. 1 cup scalded milk, 1 cup soft stale bread crumbs, 34 cup mild cheese cut fine, 1 tablespoon butter, 14, tea- spoon salt, 14, teaspoon mustard, 2 eggs, a few grains cayenne pep- per. Add all ingredients -to hot milk. When well mixed remove from fire and add 2 beaten yolks of eggs. Fold in beaten whites, ‘pour into buttered baking dish and bake 20 minutes in moderate oven. Serve immediately. i |, ieee ; q . | i : oe ‘ St ke 5 4% — ie > a" IVA FAUSETT ALLRED. 58 CARBON COUNTY COOK BOOK Oysters and Macaroni. Take 1 package of macaroni and cook until done. Put a layer into a baking dish and add a layer of oys- ters, season with salt, pepper and butter, repeat with alternate layers of macaroni and oysters until dish is full. Bake until brown | and serve. MRS. JULIA WENDEL. Potato Loaf. 2 cups mashed potatoes, 2 tablespoons minced — onion, 1 tablespoon green peppers or pimento, 14 cup canned to-. matoes, 1 egg, 1 teaspoon salt, pepper, one-third cup ground pea-- nuts. Mix the ingredients, turn the mixture into a buttered bak-— ing dish, brush over with melted butter. Bake in a moderate oven for 25 minutes. MRS. J. A. FORSYTH. Chicken Friccassee. Cut up the chicken and sprinkle with salt the night before (this helps to make it tender), roll in flour and fry in hot fat to a light brown, then put in kettle and boil with very little water

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