"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Baked Pork Tenderloin and Stuffing, by Jean DeSchane, is from Fabulous Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Tenderloin salt and pepper stuffing cream of mushroom soup mushrooms
Split tenderloin. Salt and pepper. Stuff with your favorite stuffing recipe. Tie up; add cream of mushroom soup and mushrooms. Cover with foil and Bake at 325 degrees for 2 hours. Uncover the last 1/2 hour.
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