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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Tenderloin of Pork Recipe

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This recipe for Tenderloin of Pork is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 lb pork tenderloin roast
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
2 bay leaves
Sauce
1/4 cup butter
1/2 cup flour
6 shallots thinly sliced
2 cups dry white wine
1 lb mushrooms
1 cup saurkraut and juice
2 spanish onions peeled and sliced
2 cups sour cream
3 - 4 bullion cubes
1 tbsp chives
salt and pepper
Directions:
Directions:
Preheat oven to 500ºF Rub pork roast with 1 tsp salt and 1/2 tsp pepper and 1/2 tsp marjoram. Place in roasting pan with bay leaves. Roast uncovered 20 - 30 minutes. Remove from heat and drain off fat. Reduce heat to 350ºF
For sauce - in 4 quart 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 pierced with fork about 2 1/2 to 3 hours 137º (279ºF) on meat thermometer. Slice and serve immediately.
Personal Notes:
Personal Notes:
From Blue Strawberry Restaurant, NH. Was featured in Bon Appetit 28 years ago.

 

 

 

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