January 16, 1956 Baked Stuffed Pork Tenderloin, Lemon Meringue Squares

Baked Stuffed Pork Tenderloin

2 pork tenderloins
2 c. soft bread crumbs
2 T. grated onion
1 T. chopped parsley
1 t. salt
1/8 t. pepper
1 t. poultry seasoning
Meat stock or water to soften
Salt and pepper

Cut the pork tenderloins lengthwise but not quite through so they may be opened and laid flat. Combine bread crumbs, onion, parsley, salt, pepper and poultry seasoning, add just enough water or meat stock to moisten. Spread stuffing on one pork tenderloin and place remaining pork tenderloin, cut side down on stuffing. Fasten with string or skewers and place on a rack in an open roasting pan. Season with salt and pepper. Roast in a moderate oven (350 degrees F.) for 1 1/4 to 1 1/2 hours or until tender. 6 to 8 servings.

Lemon Meringue Squares

1/2 c. butter
1/2 c. powdered sugar
2 egg yolks
1 c. flour
2 t. lemon rind, grated
1/2 t. salt

Topping:
2 egg whites
1/2 c. sugar
1 T. lemon juice
1/2 c. chopped nuts

Cream butter and sugar together. Add egg yolks and blend well. Mix in flour, grated rind, and salt. Spread in an ungreased 9 x 13 inch pan. Bake for 10 minutes at 350 degrees F. Beat egg whites until stiff, gradually add sugar and lemon juice, fold in nuts. Spread over hot, partially baked batter and continue to bake at 350 degrees for 25 minutes. Cool, cut into squares, serve with or without a topping of ice cream. 8 servings.

Menu Suggestion: Baked stuffed pork tenderloin, spiced carbapples, American fried potatoes, green peas, pear cream cheese salad, lemon meringue squares, beverage.


Editor's Note: Home Cooking is a 30 minute program starting today.