Roast Pork Tenderloin
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 20. The excerpt below is the record exactly as published.
and Pure Gold pepper. Place a small piece of spare rib on the bottom of baking pan, form a roll around it, using the large piece of spare ribs. Fill the cavity in the centre with any dressing desired. Bake in a rather hot oven for about 14 hours. Roast Pork Tenderloin—Place 2 or 3 tenderloins side by side, laying the thin part of one opposite the thick part of the other. Make a gash 1 inch deep down the centre of the thick part of each. Spread them open, sprinkle with salt and Pure Meats od Gold pepper and spread with a well seasoned dressing
Cook this with the app: pantry check, scaling, and the assistant.