Yield: 6 Servings
|3 pounds||2 Pork tenderloins total of|
|3 lbs. each weighing about|
|1 1/2 lbs.|
|½ pounds||Sliced button mushrooms|
|2 mediums||Yellow onions quartered|
|1 teaspoon||Freshly Ground Black Pepper|
Trim all visible fat from tenderloins, cut several 1 in pockets into each tenderloin. Peel garlic cloves, cut into quarterrs and stuff into pockets of tenderloins. Sprinkle each with salt and pepper place in roaster pan, cover. Bake at 325 F. for 45 minutes, turn add ¼ cup water sliced mushrooms, and 2 quarted onions, toss to coat with juices.Bake additional 45 minutes. Optional; In last 45 minutes of roasting, 5 peeled, and quartered potatoes may be added, toss to coat with juices, sprinkle with salt and pepper to taste. Add extra ¼ cup water as potatoes will absorb juices.
Optional; Use drippings, adding 1 cup of water thickened with 1 T.
cornstarch or flour to make gravy.
Source; from the kitchen of Marina Chesman