Pork Tenderloins
A historical recipe from Luncheons, by Mary Ronald (1902).
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A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Sauté tenderloins of pork until cooked and browned.
- Arrange the tenderloins evenly on a dish and place around them sautéd slices of apples.
- Cut apples across into slices quarter of an inch thick, stamp out the cores with a small biscuit-cutter, but do not remove the skin.
- Sauté the rings of apple in the drippings of the pork until they are tender, but not until they have lost shape.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife