Pioneer
Stuffed Pork Tenderloin
Sunday best from the 1941 IODE table
Pork was the most reliable meat on the New Brunswick farm — cured, smoked, or fresh from the cellar. The tenderloin, the leanest and most prized cut, appears in the 1941 IODE Fort Monckton cookbook stuffed with a fragrant sage and breadcrumb dressing and roasted to a golden finish. Sunday dinner at its most respectable.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 2 pork tenderloins (about 1 lb each)
- Salt and pepper
- 1 cup fresh breadcrumbs
- 1 small onion, finely diced
- 2 tbsp butter
- 1 tsp dried sage
- 1 tsp fresh thyme leaves
- Salt and pepper
- 2–3 tbsp broth or cream to moisten
Instructions
- Preheat oven to 375°F (190°C).
- Make the stuffing: cook onion in butter until soft. Combine with breadcrumbs, sage, thyme, salt, and pepper. Moisten with just enough broth or cream to hold the crumbs together.
- Butterfly each tenderloin: slice lengthwise almost through, open flat, and pound gently to an even thickness.
- Season the inside of each tenderloin with salt and pepper. Spread stuffing down the centre of one, then place the second tenderloin on top, stuffing side down, to form a roll.
- Tie at intervals with kitchen string. Season the outside generously.
- Roast in a shallow pan for 35–40 minutes until the internal temperature reaches 155°F (68°C). Rest 10 minutes before slicing.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- The pan drippings make an excellent quick gravy — deglaze with a little broth and reduce.