Brought out my 1940's Fanny Farmer, Boston School of Cooking cookbook and looked for a pork tenderloin recipe which I had defrosted.
Very easy and simple and I made it even more so.
Took a whole tenderloin, cut in half then butterflied each half and pounded slightly to flatten and even out.
Then made a stuffing, Fanny Farmer said take some ingredients, apples, celery, etc. and make a stuffing. So I took an apple, some celery, prunes and some cooked cous cous and mixed to together with some S & P and spread over one half of the tenderloin. Then I simply laid the other piece on top, sprinkled with S & P.
Roasted in 440 oven for 12 minutes, then reduced to 300 for 7-8 more, sliced and served with steamed asparagus and a cous cous salad, comprised of the same stuffing mix, just a lot more cous cous and some vinaigrette dressing, (just a touch for some flavor) tossed with slivered almonds for a crunch. Excellent.
Bon Appetit!
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