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Tenderloin of Pork, Lyonnaise

Split three fresh pork tenderloins in two, season with a teaspoon salt and half teaspoon pepper. Heat two tablespoons good lard in a sautoire, add pork tenderloins one beside another, cook for five minutes on each side, lift up, place on a plate and keep hot. Cut three medium-sized white onions in halves, finely slice, add to pan with a half teaspoon salt, and gently fry until a nice golden colour, stirring frequently meanwhile. Sprinkle over a tablespoon flour, stir well, pour in two tablespoons vinegar and a gill water. Mix well, lay tenderloins on top of onions, then set in oven for ten minutes. Remove, dress pork on a hot dish, pour entire contents of pan over and serve.