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To Roast Pork Tenderloins

For roasting, one is split almost through, laid open, spread with a good bread stuffing, covered with a second one similarly split, and tied in the middle and at each end. The oven should be very hot and the meat should be frequently basted with a mixture of butter and water. Fresh pork should always be cooked thoroughly. A fresh ham should have the rind well seared before roasting. When served cold in very thin slices it is equal to chicken.