Pork Tenderloin With Sweet Potatoes

Season the meat with salt, pepper and sage, roll in flour, then in melted roast pork drippings, arrange in baking pan with small whole, or halved, peeled sweet potatoes, bake till done with plenty of basting, about three-quarters of an hour; serve with gravy made in the pan they were cooked in.

Stuffed Pork Tenderloin

The meat split and stuffed with sage and onion dressing, tied with twine (which is afterwards removed), baked and served as the preceding.

Broiled Pork Tenderloin

Split, seasoned with salt, pepper and sage, rolled in flour, broiled well done, basting with butter; served with apple sauce, sauce Soubise or sauce Robert.

Braised Pork Tenderloin

Braised with vegetables and bacon; when done, the braise strained and skimmed, then added to a sauce Robert or Lyonnaise, the tenderloin dipped in the sauce, then laid on a neat centre of puree of sweet potatoes, little more of the sauce poured around the base.

Curried Pork Tenderloin

Take any unused tenderloins of the preceding receipt, cut them in neat scallops quarter inch thick, reheat them in a good curry sauce; served garnished with small glazed onions at the sides and a small mold of rice at the ends.

Corned Pork Tenderloins

Use tenderloins that have been in a good brine for three days, wash, boil slowly for three-quarters of an hour, take up and drain, then split in halves, season with pepper and powdered sage, roll in flour, arrange in baking pan, bake a delicate brown, basting with sausage drippings, serve garnished with Julienne vegetables in a cream sauce.

Roast Loin Of Pork

With a boning knife separate the joints on the chine bone of the loin of pork (better than chopping it), season with salt, pepper and sage, score the rind, arrange on a meat rest in baking pan, with sage and onion dressing under the meat, bake in a medium oven well done and brown; serve in chops on a spoonful of the dressing, gravy at the sides, and apple sauce served in a separate dish; also roasted without dressing, and served with Remoulade sauce.

Roast Leg Of Pork

Legs 10 to 12 pounds in weight are of best quality and most economical. Remove the foot, score the rinds into dice shape, roast in a medium oven well done two and a half to three hours; serve with sage and onion dressing, gravy, and apple sauce separate; or with tomato sauce, or Robert, or Piquante sauce, or with baked apples.

Stuffed Leg Of Pork

For serving cold. Lay the leg on table skin side down, remove the aitchbone, then cut along the leg bone to the knuckle joint, remove the leg bone leaving the knuckle bone in, fill the cavity with a stuffing composed of fresh mashed potatoes, minced and sauteed onion, salt, pepper, sage, pork sausage meat and one whole egg to each leg of pork, draw the meat together close, tie tightly, score the rind, bake slowly with a few apples in the pan, till done, basting with the apple juice and gravy; then take up and allow to get thoroughly cold; serve for luncheon or supper, in slices garnished either with small pickled onions, sliced gherkins, Tartar sauce, Remoulade sauce, puree of cranberries or puree of apples. After you have got the guests (especially in a family hotel) to try this dish, you will have to keep two or three on hand all the time to keep up the demand.