Tenderloin of Pork, Marinated

Pare several pork tenderloins; split them in two lengthwise, then beat and trim; lard them with fine larding pork (No. 3, Fig. 52), salt over, and range in a deep dish; cover with a cooked cold marinade (No. 114), and leave the tenderloins in this for twenty-four hours, being careful to turn them over at frequent intervals, then drain, wipe dry, and lay them in a sautoir lined with fragments of fat pork, minced carrots and onions; moisten slowly with stock (No. 194a), and reduce the liquid gently to a glaze; remoisten several times, putting in very little at the time, until the meats are done, and then finish glazing in the oven. Dress the tenderloins, detach the glaze from the sautoir with a little clear gravy (No. 404) and two spoonfuls of the above marinade; thicken the whole with some brown sauce (No. 414), reduce, and strain it over the tenderloins. Surround with half heart-shaped croutons fried in butter.