Name: Pork Tenderloins
Cuisine: American
Ingredients: 1 on a hot platter before the butter becomes oily; 1 little lard; 1 gravy by dredging a little flour into the hot fat; 1 little butter or lard; 1 little milk or cream; 1 little worcestershire sauce may be added to the gravy if desired

Original Recipe

The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well-buttered before serving, which should be done on a hot platter before the butter becomes oily. Fry them in a little lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a little flour into the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish. A little Worcestershire sauce may be added to the gravy if desired.

1 on a hot platter before the butter becomes oily
1 little lard
1 gravy by dredging a little flour into the hot fat
1 little butter or lard
1 little milk or cream
1 little worcestershire sauce may be added to the gravy if desired

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1

The tenderloins are unlike any other part of the pork in flavor.
2

They may be either fried or broiled; the latter being drier, require to be well-buttered before serving, which should be done on a hot platter before the butter becomes oily.
3

Fry them in a little lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a little flour into the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish.
4

A little Worcestershire sauce may be added to the gravy if desired.

Original Recipe

Ingredients

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