(1812). Tenderloin Of Pork A La Minute - Minced (Emince De Filet De Pore A La Minute)

Have some cooked, cold, and well trimmed tenderloins of pork, cut in half heart-shapes; put them in a sautoir with a little gravy (No. 404) and heat up without boiling. Cover either of these meats with the following sauce: Fry a finely chopped shallot in butter, add to it some bread-crumbs and raw fine herbs; moisten with a little gravy, season with salt and pepper, and thicken with kneaded butter (No. 579). Just when prepared to serve, pour in a little diluted mustard; dress the mince, and pour the sauce over.

(1813). Tenderloin Of Pork A La Printaniere (Filet De Porc A La Printaniere)

The tenderloin is the long, narrow plump piece of meat laying under the kidney along the spinal bone; it is a part of the loin; it weighs from half a pound to a pound. Have four fine whole pork tenderloins; pave, remove the sinews and lard them with medium lardons( No. 3. Fig. 52), line a sautoir with bardes of fat pork, sliced carrots and onions, and a bunch of parsley garnished with thyme and bay leaf. Lay the larded tenderloins on top, moisten with a pint of stock (No. 194a) and a gill of Madeira, cover with a round piece of buttered paper, reduce and let the liquid fall to a glaze; moisten once more until it reaches half the heighth of the meat, then cook for one hour or more in the slow oven; glaze and dress on a rice foundation an inch and a half high, garnish around with small carrots cut in the shape of cylinders or pears, balls of turnips, both blanched and cooked in broth, olive form potatoes, green peas and asparagus tops. Skim the fat from the surface of the stock, strain and reduce it with some espagnole sauce (No. 414). strain it once more through a tammy and cover the meat with a part of this, serving the remainder in a sauce-boat.

(1814). Tenderloin Of Pork, Blanquette Or Escaloped, With Mushrooms Or Truffles (Blanquette De Filet De Porc, Ou Escalopes Aux Champignons Ou Aux Truffes)

Have two pounds of the tenderloin of fresh pork; pare in order to remove the sinewy skin covering it, also the fat, cut up into one and a quarter inches in diameter escalops, an eighth of an inch thick; place them as soon as ready in a liberally buttered saute-pan, and season over with salt. Cut across in slices one pound and a half of large mushroom heads; add to the meat and cover entirely with melted butter, and a round piece of paper, and when prepared to serve, place them on a brisk fire to stiffen only, turning them over to finish cooking; drain off the butter, and add in its place, a few spoonfuls of veloute sauce (No. 415) a little chicken glaze (No. 398) and lemon juice, finally thickening with egg-yolks, butter, and cream. Dress the whole on a rice border.

With Truffles

Replace the mushrooms by fresh truffles if procurable.

(1815). Tenderloin Of Pork, Marinated (Filet De Porc Marine)

Pare several pork tenderloins; split them in two lengthwise, then beat and trim; lard them with fine larding pork (No. 3, Fig. 52), salt over, and range in a deep dish; cover with a cooked cold marinade (No. 114), and leave the tenderloins in this for twenty-four hours, being careful to turn them over at frequent intervals, then drain, wipe dry, and lay them in a sautoir lined with fragments of fat pork, minced carrots and onions; moisten slowly with stock (No. 194a), and reduce the liquid gently to a glaze; remoisten several times, putting in very little at the time, until the meats are done, and then finish glazing in the oven. Dress the tenderloins, detach the glaze from the sautoir with a little clear gravy (No. 404) and two spoonfuls of the above marinade; thicken the whole with some brown sauce (No. 414), reduce, and strain it over the tenderloins. Surround with half heart-shaped croutons fried in butter.

(1816). Pork Tenderloins, Pimentade Sauce (Filets De Porc Sauce Pimentade)

Pare the tenderloins and lard them with medium lardons (No. 3, Fig. 52). Fry some mirepoix (No. 419) in butter, moisten it with Madeira wine and let get cold; cover the tenderloins with this and wrap them up in several sheets of buttered paper, then roast in a hot oven for twenty minutes; unwrap, glaze, and let attain a good color. Prepare a pimentade sauce (No. 521) reduced with the mirepoix; pour some of this sauce under the tenderloins and serve some separately.

(1817). Tenderloins Of Pork, Roasted, Broiled Or Sauted (Filets De Porc Rotis, Grilles Ou Sautes)

Roasted

Take small pork tenderloins; pare them nicely and lard with fine lardons (No. 3, Fig. 52); marinate them while raw for two hours, then roast for twenty minutes in a quick oven. Dress and pour their own gravy over, after straining and skimming it, surround with water-cresses.

Broiled, Maitre-D'Hotel Butter

Pare the tenderloins, then split them lengthways in two without detaching the pieces; season with salt and mask with butter; roll them in bread-crumbs, and broil over a moderate fire, then cover with maitre-d'hotel butter (No. 581).

Sauted Half-Glaze

Cut them whistle-shaped in two lengthwise, beat and pare into half-hearts, season with salt and saute on a moderate even fire; drain off the fat, detach the glaze with a little Madeira and half-glaze sauce (No. 413). reduce, dress the tenderloins and pour the gravy over.

(1818). Pork Tenderloins With Puree Of Celery - Breaded (Filets De Pore Panes A La Puree De Celeri)

Pare some pork tenderloins suppressing all fat and sinews, then cut them into lengthwise bias slices and trim into half hearts; season each piece with salt, dip into melted butter and roll in white bread-crumbs; broil over a bright fire and when done dress them over a puree of celery (No. 711).