Ingredients
3 lb 2 pork tenderloins total of
1 3 lbs. each weighing about
1 1 1/2 lbs.
1/2 lb sliced button mushrooms
2 medium yellow onions quartered
4 cloves garlic
1 1/2 tsp salt
1 tsp freshly ground black pepper
Directions
Trim all visible fat from tenderloins, cut several 1 in pockets into
each tenderloin. Peel garlic cloves, cut into quarterrs and stuff
into pockets of tenderloins. Sprinkle each with salt and pepper place
in roaster pan, cover. Bake at 325 F. for 45 minutes, turn add 1/4
cup water sliced mushrooms, and 2 quarted onions, toss to coat with
juices.Bake additional 45 minutes. Optional;
In last 45 minutes of roasting, 5 peeled, and quartered potatoes may
be added, toss to coat with juices, sprinkle with salt and pepper to
taste. Add extra 1/4 cup water as potatoes will absorb juices.
Optional; Use drippings, adding 1 cup of water thickened with 1 T.
cornstarch or flour to make gravy.
Source; from the kitchen of Marina Chesman
Servings: 6 servings
Pork Tenderloin Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Written recipes as an idea can be observed far back into antiquity, in fact as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, generally, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and dessert, something we still use today. Additionally, he describes how the cooks of his times used a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as rosemary and coriander. These new herbs and spices was responsible for a torrent in publications on food, most of which are now in private cookery archives. By the time we get to the twentieth century, cook books are starting to become popular mostly due to higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Pork Tenderloin recipe.
