| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
2 Pork tenderloins total of |
|
|
3 lbs. each weighing about |
|
|
1 1/2 lbs. |
| 1/2 |
lb |
Sliced button mushrooms |
| 2 |
md |
Yellow onions quartered |
| 4 |
|
Cloves garlic |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly Ground Black Pepper |
INSTRUCTIONS
Trim all visible fat from tenderloins, cut several 1 in pockets into each
tenderloin. Peel garlic cloves, cut into quarterrs and stuff into pockets
of tenderloins. Sprinkle each with salt and pepper place in roaster pan,
cover. Bake at 325 F. for 45 minutes, turn add 1/4 cup water sliced
mushrooms, and 2 quarted onions, toss to coat with juices.Bake additional
45 minutes. Optional;
In last 45 minutes of roasting, 5 peeled, and quartered potatoes may be
added, toss to coat with juices, sprinkle with salt and pepper to taste.
Add extra 1/4 cup water as potatoes will absorb juices.
Optional; Use drippings, adding 1 cup of water thickened with 1 T.
cornstarch or flour to make gravy.
Source; from the kitchen of Marina Chesman
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