Savoury Tenderloin of Pork

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 pork chops from the spare rib, tenderloin or neck
  • 2 lb. Spanish onions
  • salt and pepper
  • teasp. sage
  • 1 oz. dripping
  • mixed herbs
  • ½ oz. flour


Dice the onions and mix with a small teasp. salt, teasp. pepper, sage and teasp. mixed herbs. Put in a casserole with ¼ pt. cold water, cover and cook gently for 1½ hr., stirring occasionally. When the onions are about half cooked, place the chops with a little hot dripping in a meat-tin. Season with salt, pepper and a pinch of herbs. Roast in a moderate oven (350° F., Gas 4) for 15 min., then turn them, season the other side and cook for a further 15 min. Remove the chops when cooked and pour off all the fat, leaving any sediment. Sprinkle in the flour and return to the oven to brown. Add the onions to the browned flour, mix well together and reheat. Dish the chops neatly on a hot dish, serving the onion gravy in the centre.