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Pork Tenderloins
From Luncheons, 1902
Presented as published in 1902. 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
713Calories
99 gProtein
46 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein99 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat18 g
Saturated Fat4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Cholesterol270 mg
Sodium188 mg
Potassium2125 mg
Calcium39 mg
Iron4.5 mg
Magnesium126 mg
Phosphorus1024 mg
Zinc8.2 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 36. The excerpt below is the record exactly as published.
PORK TENDERLOINS Saute tenderloins of pork until cooked and browned. Ar- range the tenderloins evenly on a dish and place around them sauted slices of apples
Cook this with the app: pantry check, scaling, and the assistant.