1 (2-piece) package of unseasoned pork tenderloins
1/3 cup Worcestershire sauce
1/3 cup prepared mustard (yellow or brown, not honey or other flavored)
4 T. real butter, sliced

Paprika for garnish



During roasting time, watch the pan drippings for dryness.  If needed, add a very small amount of water, just enough to keep the drippings barely moist & not burnt.  The drippings will be deglazed later, to be used on the meat in a sauce.   
Preheat oven to 350 degrees.  Wash the 2 pork tenderloins & pat dry with paper towels.  In a flat bowl, completely blend the Worcestershire sauce with the mustard.  (Ignore the icky color; it will be improved later.)  Dredge the tenderloins in the mustard mixture to completely coat.  Place the coated tenderloins on a wire baking rack over a baking pan.  Roast or bake, uncovered, in the preheated oven for 30 minutes; then increase temperature to 400 degrees for about another 10 minutes more of cooking to brown the meat.  Check the doneness of the pork with a meat thermometer.  Do not dry-out the meat by cooking longer than needed for it to be done.
Move the cooked pork to a cutting board; then sprinkle with paprika.  Slice the tenderloins with a slight diagonal cut.  Place the butter slices in the roasting pan while pan is hot.  After butter melts, pierce an end-piece of the tenderloin with a fork; then gently rub the pork end-piece around the bottom of the pan to loosen the browned bits & blend them with the melted butter to make a small, thin sauce.  This is deglazing a pan (for future reference see: Cooking Language, “Deglazing” on my Home Page in the left sidebar.)
Return the tenderloin slices to the pan with the sauce & dredge the slices to coat with the sauce.

More from “The Good Old Days”

"The Laying of the Table"

“An ornamental centre-piece (sic), or a vase filled with a few rare flowers, is put on the centre (sic) of the table, in place of the large table–castor, which has gone into disuse, and is rarely seen now on well-appointed tables.  A few choice flowers make a charming variety in the appearance of even the most simply laid table, and a pleasing variety at table is quite as essential to the enjoyment of the repast as is a good choice of dishes, for the eye in fact should be gratified as much as the palate.
All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionery, and small sweets.  Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish garnished sufficiently to be in good taste without looking absurd.”


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