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Pork Tenderloins

Pork tenderloins are delightful, whether broiled or baked. For broiling they are usually split and brushed with butter. When cooked in the oven a delightful way is to split them almost through. Make a stuffing as for fowl, using fine crumbs, a seasoning of salt, pepper, a little fine thyme and grated onion and 2 tablespoonfuls of melted pork fat or butter for each cupful of the stuffing. Spread a thick layer of this over one of the opened loins, cover with a second loin and tie together in three or four places. Roast in a quick oven, basting often. This is equally good when cold, serving in thin slices.