Tenderloins of Pork, Roasted, Broiled or Sauted

Roasted.—Take small pork tenderloins; pare them nicely and lard with fine lardons (No. 3, Fig. 52); marinate them while raw for two hours, then roast for twenty minutes in a quick oven. Dress and pour their own gravy over, after straining and skimming it, surround with water-cresses.

Broiled, Maitre-d'Hotel Butter.—Pare the tenderloins, then split them lengthways in two without detaching the pieces; season with salt and mask with butter; roll them in bread crumbs, and broil over a moderate fire, then cover with maitre-d'hotle butter (No. 581).

Sauted Half-Glaze.—Cut them whistle-shaped in two lengthwise, beat and pare into half-hearts, season with salt and saute on a moderate even fire; drain off the fat, detach the glaze with a little Madeira and half-glaze sauce (No. 413), reduce, dress the tenderloins and pour the gravy over.