dinner
Roast Pork Tenderloin
From Blue Ribbon 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 cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.
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 Blue Ribbon pepper
Cook this with the app: pantry check, scaling, and the assistant.