Tenderloin à la Marinade

Ingredients

• 3 large pork tenderloins
• 1 pint white wine
• 1 bay leaf
• 1 onion with 2 cloves stuck into it
• 6 whole peppers
• 1 ounce melted butter
• 1 cupful of the wine

Method

1. 1

   Lard and season tenderloins, marinate in wine and spices for several hours.

2. 2

   Roast, basting with gravy and adding wine as needed until done.

3. 3

   Serve with sauerkraut or vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 229. The excerpt below is the record exactly as published.

enderloin k la Marinidre.— Lard 3 large pork tenderloins and season them with Ys tablespoonful salt, Y4 teaspoonful pepper, place in a covered dish with 1 pint white wine, Ys bay leaf, 1 onion with 2 cloves stuck into it, and 6 whole peppeirs; cover and let stand several hours. One hour before serving, take the tenderloins out and wipe them dry, lay in a roasting pan, pour over 1 ounce melted butter. Place the pan in a hot oven to roast till they begin to brown, basting with their own gravy ; then add 1 cupful of the wine in which the tenderloins lay, also the onions and spice, and continue to roast and baste frequently until done (if the gravy browns too much add more of the wine). When done lay the tenderloins on a hot dish and garnish with a border of cooked sauerkraut and plain boiled potatoes, or with red cabbage, carrot, turnip, potato balls, and small glaze4 white onions. Tenderloin & la Yiennoise. — Procure 2 pounds short pork tenderloins, wash, dry, and lard them, season with 1 tablespoonful salt, 1 teaspoonful pepper ; put in a covered dish with 2 onions cut into slices, 1 sprig of thyme, 1 bay leaf

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