Pork Tenderloin Baked in Cream
Ingredients
- pork tenderloin, cut crosswise in 2-in. pieces
- flour
- 2 tablespoon lard or bacon drippings
- salt
- 1/2 cup light cream, or top milk
- pepper
Directions
- Place each slice of pork tenderloin between pieces of waxed paper and flatten with wooden potato masher or mallet.
- Season with salt and pepper; sprinkle with flour, sauté in lard or bacon drippings until well browned.
- Place in baking dish.
- Add 1/2 cup light cream or top milk to drippings in pan, bring to a boil and pour over meat.
- Cover and simmer, or bake in moderate oven (350° f) about 1/2 hour, or until tender.
- One large tenderloin will provide 6 pieces.
- Allow 1 to 2 pieces per portion.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork tenderloin, flour, dripping, salt, cream, pepper
Equipment: measuring cups, measuring spoons, knife, oven, stove
See Also
Pork Tenderloin with Cream
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Ingredients: pork tenderloin, salt, pepper, lard, cream, flour, lemon juice
Equipment: measuring cups, measuring spoons, knife, saucepan
Chicken Baked In Cream
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: chicken, pepper, flour, butter, salt, cream
Equipment: measuring cups, measuring spoons, pot, stove, knife
Meat Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, onion, flour, pepper, dripping, salt, milk
Equipment: measuring cups, measuring spoons, baking pan, oven
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Lobster Newburg
Author: John Ulber
Contributor: Isabel Harris Metcalf
Source: Just A Few Tried and True Receipts (1916-01-01)
Category: Seafood
Ingredients: lobster, butter, flour, egg yolk, cream, salt, pepper, sherry
Equipment: measuring spoons, measuring cups, pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove