Since the tenderloin of PORK is a very tender piece of meat, it needs no accompaniment to make it a delicious dish, but sometimes a change of preparation is welcomed in order to give variety to the diet. The accompanying directions should therefore be followed when something different from broiled tenderloin is desired.
Cut the tenderloin into lengthwise slices and brown these slices in melted butter, turning them several times. Then remove to a cooler part of the stove, and let them cook slowly in the butter for 15 minutes, taking care to have them closely covered and turning them once or twice so that they will cook evenly. At the end of this time, pour enough milk or cream in the pan to cover the meat well and cook for 15 minutes longer. With a skimmer, remove the meat, which should be very tender by this time, from the pan, and put it where it will keep hot. Make a gravy of the drippings that remain in the pan by thickening it with 1 tablespoonful of flour, stirring it until it is thick and smooth and seasoning it to taste with salt and pepper. Pour the gravy over the meat and serve hot.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)