"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tenderloin of Pork Recipe

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This recipe for Tenderloin of Pork, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8 lb. pork tenderloin roast
1 tsp. salt
1/2 t sp pepper
1 tsp marjoram
2 bay leaves

Sauce:

1/4 c. butter
6 shallots, thinly sliced
1/2 c. flour
2 c. dry white wine
1 lb. fresh mushrooms, sliced
2 Spanish onions, peeled and sliced
1 c. saurkraut and juice
2 c. sour cream
3 to 4 bouillon cubes
salt and pepper
1 T chives


Directions:
Directions:
Preheat oven to 500. Rub pork roast with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp marjoram. Place in roasting pan with bay leaves. Roast, uncovered, for 20 to 30 minutes. Remove from oven and drain off fat. Reduce heat to 350.

For sauce: In 4 qrt. saucepan, melt butter until it sizzles. Brown shallots lightly. Stir in flour and cook 2 minutes. Add wine and mix thoroughly. Add mushrooms, onions, sauerkraut and juice, sour cream, bouillon cubes, salt and pepper to taste, chives and remaining marjoram. Blend well.

Pour sauce over meat, cover and return to oven. Roast until juices run clear when piered with fork, about 2 1/2 to 3 hours. (137 F. on meat thermometer) Slice and serve immediately.

Personal Notes:
Personal Notes:
This is from the Blue Strawberry Restaurant somewhere in New Hampshire. It was featured in the RSVP section of Bon Appetite in the early 90s.

 

 

 

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