Americandinner
Tenderloin of Pork
From Standard Paper-Bag Cookery, 1912
Serve apples cold with cold roast pork.
Presented as published in 1912. 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
Nutrition per serving
647Calories
13 gProtein
146 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein13 g
Carbohydrates146 g
Fiber26 g
Sugars77 g
Total Fat7.6 g
Saturated Fat1.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium410 mg
Potassium1070 mg
Calcium277 mg
Iron8.3 mg
Magnesium121 mg
Phosphorus267 mg
Zinc2.4 mg
Copper0.7 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A15 mcg
Vitamin E7.2 mg
Vitamin K35 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate73 mcg
Choline50 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 32. The excerpt below is the record exactly as published.
Tenderloin of Pork. — Get fat, large tenderloins and have them split, but leave connected down the side. Fill with a good forcemeat or potato dressing well seasoned, skewer the edges together or tie with string, put in well greased bag adding a tablespoonful of water and bake twenty minutes. Serve with curried apples, made in this way and baked in another bag at the same time. Peel and core the apples and fill the cavities with a mixture of curry powder, grated cheese and fine breadcrumbs. For eight apples use four tablespoon fuls and a half of curry powder and eight of the bread crumbs
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