Pork Tenderloin with Cream
Ingredients
- 1 pork tenderloin
- salt
- pepper
- 3 tablespoon lard
- 1 cup cream
- flour
- 1 teaspoon lemon juice
Directions
- Cut the tenderloin in individual servings.
- Season.
- Brown in hot lard.
- Add cream and simmer for 35 minutes or until meat is tender.
- Remove to a serving dish, thicken the liquid with flour, and bring to the boiling point.
- Remove from heat, add lemon juice, and pour over the meat.
- Serve with stuffed tomatoes garnished with watercress.
Other Information
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
See Also
Pork Tenderloin Baked in Cream
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
Shorpa Kharshofe (Artichoke Soup)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Soup
Ingredients: artichoke, beef broth, flour, lemon juice, butter, salt, pepper
Equipment: measuring cups, measuring spoons, saucepan, stove
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
Mushroom Sauce
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Sauce
Ingredients: mushroom, chicken broth, flour, cream, parsley, lemon juice, salt, paprika
Equipment: measuring spoons, measuring cups, stove, saucepan
Oxtail Soup
Source: 120 Wartime Meat Recipes (1942-01-15)
Category: Meat
Ingredients: oxtail, carrot, salt, pepper, flour, cabbage, lard, water, onion, allspice berry
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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