A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If broiling, well-butter before serving on a hot platter before the butter becomes oily. Worcestershire sauce may be added to the gravy if desired.
Preserved exactly as written in the original source
Fry them in a little lard, turning them to have them cooked through
When done, remove, and keep hot while making a gravy
Dredge a little flour into the hot fat
If not enough add a little butter or lard
Stir until browned
Add a little milk or cream
Stir briskly, and pour over the dish
A little Worcestershire sauce may be added to the gravy if desired
Modern guidance to help you succeed with this vintage recipe
Pan-frying pork tenderloin in fat creates a flavorful crust through the Maillard reaction, while the relatively low cooking temperature helps prevent the lean meat from drying out. Making a roux-based pan gravy deglazes the fond (browned bits stuck to the pan), capturing all the concentrated meat flavors and creating a rich sauce. The milk or cream adds fat that carries flavor compounds while tempering the intensity of the browned roux.
The pork can be seasoned up to 24 hours in advance and refrigerated uncovered to dry-brine, which enhances flavor and promotes better browning. Bring to room temperature before cooking. The gravy is best made fresh, as it may separate when reheated.
Store cooked pork and gravy separately in airtight containers in the refrigerator for up to 3 days. Slice the pork before storing for easier reheating. Reheat sliced pork gently in a covered dish with a splash of broth at 300°F for 10-15 minutes. Reheat gravy in a small saucepan over low heat, whisking constantly and adding milk if needed to restore consistency.
AI-generated tips from Chef Cecil's culinary database
The pork can be seasoned up to 24 hours in advance and refrigerated uncovered to dry-brine, which enhances flavor and promotes better browning. Bring to room temperature before cooking. The gravy is best made fresh, as it may separate when reheated.
Store cooked pork and gravy separately in airtight containers in the refrigerator for up to 3 days. Slice the pork before storing for easier reheating. Reheat sliced pork gently in a covered dish with a splash of broth at 300°F for 10-15 minutes. Reheat gravy in a small saucepan over low heat, whisking constantly and adding milk if needed to restore consistency.
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