Larded Pork Tenderloin
- 1/2 lb pork fat or bacon
- 4 large pork tenderloins
- 1 cup cracker crumbs
- 1 cup boiling water
- 2 Tbsps butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp poultry seasoning
Wash and clean tenderloins. Wipe dry. With a sharp knife, make a deep pocket lengthwise in each tenderloin. Cut the pork fat into long, thin strips and with a larding needle, lard each tenderloin. Melt butter in boiling water. Add seasonings and the cracker crumbs, mixing through and through. Fill each pocket in the tenderloins with the stuffing. Sew up the pockets closely. Place tenderloins in a baking pan. Bake in a brisk oven at 400°F for 45 glorious minutes, basting often with a brown sauce.
Submitted by Aug 8, 2009
15 min
30 min
45 min