Name: Pork Tenderloin
Ingredients: Pork tenderloin; Hot grease; Coarse sea salt (to taste); Gravy stock (prepared from pan grease with soup stock or hot water); Vegetables (optional, boiled and seasoned)

Pork Tenderloin

Ingredients

Pork tenderloin
Hot grease
Coarse sea salt (to taste)
Gravy stock (prepared from pan grease with soup stock or hot water)
Vegetables (optional, boiled and seasoned)

Directions

Remove the tenderloin from the carcass and wipe it with a clean cloth.
Sear the tenderloin quickly in hot grease.
Season the tenderloin to taste and roast until nicely browned.
Cut the tenderloin into lengths suitable for canning.
Pack the pieces into cans and add hot gravy stock to within ½ inch of the top.
Seal the cans immediately or exhaust them if packed cold.
Process No. 2 cans for 50 minutes at 250°F (120°C) or 15 pounds of steam pressure.
Process No. 3 cans for 65 minutes at 250°F (120°C) or 15 pounds of steam pressure.
Optionally, pack the tenderloin with suitable boiled and seasoned vegetables before sealing and processing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.