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
Historians have found proof that recipes existed way back into history, at least as far back as the Egyptians, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times made use of many spices, including a few that will be familiar to modern cooks for example bay, mint and dill. Closer to modern times, there were two interesting cookery books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices such as basil and coriander. The introduction of these new herbs and spices caused a surge in manuscripts on cooking, some of which are kept safe in private collections. During the succeeding few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. By the arrival of the 1900s, cookery publications are increasing in popularity as a result of more people being able to read, leisure time and being a little richer. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Pork Tenderloin recipe.
