Stuffed Tenderloin

Ingredients

• one cup of bread crumbs
• two teaspoonfuls of powdered sage
• a bit of chopped onion
• a bit of parsley
• pepper to taste
• salt to taste
• the pork tenderloin

Method

1. 1

   Split the pork tenderloin through the center, stuff, roll, and tie.

2. 2

   Bake in a Jewel pan for about an hour, basting often with butter.

3. 3

   Serve with brown sauce.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 22. The excerpt below is the record exactly as published.

Stuffed Tenderloin. Split tlie pork teuderloin through the center, stulV, roll and tie. and hake in a Jewel lian,:^-e ahout an houi'. hasting' often with huttei'. Serve with brown sauee. l''(n- tlie stuttinu' use one cup of hread crumhs. two t(.'aspoonfuls of powdered sage, a hit of chopped onion and par-ley. with pepper and salt. ^Ijss ]^)tLV'ri;icE Si':Dii\vicK. Cold Jamboli. ()ne !l). ham. ".' onion-. 1 pt. tomato sauce. 1 cup I'ice. }, teaspoon salt, i" teas].)oon peppei'. Boil rice o minutes. Fi'y ham ai\d onions. \l\(\ other in^u'redicnts. Bake in Jewel lianii'e one-half houi's. Put hits of hutter on top. Mutton Cecils. Choj) the inuttoD vei-y line. 'I'o 1 pint add a l)ealen cu;a'. a teaspnonfn.l salt, a tal)l(.'S[)oon]'ul (d' melted hutter. !, teas|)i)()ii pepper. 1 tahlesj)oonrul onion juice and 2 tablespoonfuls of luoist lii'ead ci'umhs. with 1 tai)lespoonl'ul of hot water. Let them stand a few mijiutes. Mix the whole well to^uclhei'. form into small balls, roll in bread ei'unihs and fry to ;i rich hrown. Ser\c with tomato sauce. 'I'lu'' cec-ils may 1)(' sbajK'd the dav hefoi'e and kept in a ci)i)l place. Sage and Onion Stuffing. Fotir lai'o'e onions, 10 sage leaves, -| Ih. bread crumbs, 1-i oz. Initter. 1 egg, salt and pep[)er to taste. A'ery nice for ducd<s, geese and pork. j\[rs. TiioiiAS Walters. Chesnut Stuffing. The nuts in stuffing for a fowl are to give it llavor. as sage, celery or onion does. Tbe nuts are shelled and cooked tender in slightly salted boiling water. They are drained, skinned and clio])ped coarsely. .\dd the prepai'ed iiuts to well seasoned bread ci'umbs and stulf fowl. Often the nuts are left wdiole, but if large nuts arc used it is l)etter to chop them the size of bread crumbs. A Garnish for Meat. Take beets and boil tendei-. and mash, season well and make into little balls and use as a garnish foi' meats. Mus. Eaiskey. Sausage-Meat Stuffing. Six (>/,. Icnn poi-k. (i oz. fat pork. '! oz. hread I'rumbs. 1 teaspoon sage. 1 blade of pouiuled mace, 1 r'j;'/. Sa.lt and pepper to taste. Celery Stuffing. Chop .1 a head of celei-y \cry line. Mix with 1 (piart of hi'ead cimmbs, 2 scant tablespoonfuls (d' salt, \ a teaspoonfnl of pe].)[jer, 2 heaping tal.)lesp()()iifuls t)\' butte,- and 2 eggs. "Aunt Lucy's" Dressing for Turkey or Chicken. Our loaf of l)rr.ul i-uijl)f(l ilin)u-h a lolaiidn-. 1 ica.-poiiiirul carli of sail. iK;p[)ei' and sauv, 1 niiion (if liked ). :) co-.o-s. |,r;U line: o tablespoons of hultcr. 1 |.inl of c-ivani or milk: mix riiomu-hlv. M ifs. d. W MnviiKLL. Nice Dressing for Turkey or any Roast Meat. Cur bread into sliet-s lakiiiu-olV llieci-iisr. then riit into small d iee-sbapi'd pieces, put ill Inittei-. sail and pepper, a tiny bit of sa.uc the merest flavor of onion. mi.\ ioirother. then pul in -'5 eo-yv. For extra nice tnrkev ii'ravv make as usual, and just before taking up put m f quart ..f ovsters. ' ' M us. lU-ssKLL. Hastin.us. Dressing for Roasts. (irnlc ihc bread whieli -should be stale. Dice sail pork and place in spidei- to frv. .\.(M 1 ouiiui. cliopped or diced: when all is brown, add '^(xul sized piece of I, litter and llieii the bread ciaimbs. I'cpper and sail to taste

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