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Pork Tenderloins
From The national course in home economics, 1917
Serves 4
Remove to a platter before making gravy.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 98. The excerpt below is the record exactly as published.
PORK TENDERLOINS. Tenderloins should be sliced crosswise and flattened, then fried or broiled, seasoned with salt and pepper. If desired, when done remove to platter and make a gravy by dredging a little flour into the hot fat; if not enough add a little butter, stir until browned, and add a little milk or cream
Cook this with the app: pantry check, scaling, and the assistant.