Roast Tenderloin

Ingredients

• some pork skin
• one sliced onion
• one sliced carrot
• half a bunch of well-washed parsley roots
• a pinch of salt
• half a pint of good Madeira sauce
• garnish with potatoes

Method

1. 1

   Line the bottom of a roasting pan with pork skin, onion, carrot, and parsley roots.

2. 2

   Place the tenderloin on top, add salt, and roast in a brisk oven for thirty-five minutes, basting occasionally.

3. 3

   Dish it up, skim the fat off the gravy, strain it over the fillet, and pour Madeira sauce over it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 46. The excerpt below is the record exactly as published.

some pork skin, one sliced onion, one sliced carrot and half a bunch of well-washed parsley roots. Place the tenderloin on top ; add a pinch of salt, and roast in a brisk oven for thirty-five minutes, bast- ing it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet and pour half a pint of good Madeira sauce over, and gar- nish with potato

Cook this with the app: pantry check, scaling, and the assistant.