Recipe for pork tenderloin

[Innkeeper]

MEXICAN PORK ROLL:

2 to 21/2 lb Pork Tenderloin
(get from butcher, will not be in supermarket)
1/2 lb Chorizo sausage, ground
1/2 tbl Olive oil
Salt & Pepper mill
1 portion refried Frijoles (2 portion recipe follows)
1 lg Onion finely chopped
2 tbl Cilantro chopped

You have to make your pork tenderloin into a large sheet of meat. Do this by defelling it and then slicing it almost in half with the grain, but not all the way through. Then try to cut each half in half again either with or against the grain, depending on what you started with. Then put it between two large pieces of wax paper, and pound it with a rolling pin or rubber mallet until it is an even piece of meat. If you can get the butcher to do this, so much the better. Brown the sausage in oil in a small skillet. Sprinkle the pork sheet with salt and pepper and spread on the refried beans. Sprinkle the sausage over the beans. Then most, but not all, of the raw onion and cilantro. Press down on filling. Starting at the narrowest end of the pork sheet, roll it up jelly roll style, and tie up in both directions with string. Place on a rack in a roasting pan, and roast in a 325 degree oven for 2 1/2 hours. Pour off fat from pan. Pour some of the sauce (recipe follows) into the pan and deglaze it, stirring with a wooden spoon. Pour back into remaining sauce. Cut the pork into 1/2” slices. Spoon sauce over all, and garnish with remaining onion and cilantro. Serve with a salad and a BIG Zinfandel.

MOLE’ SAUCE:

3 tbl Melted lard (or Olive oil)
1 Onion chopped
4 cloves (2 tsp) Minced garlic
3 tbl Chile powder (preferably Gebhardt’s)
1/2 C. Tomato puree
1/2 square Unsweetened baking chocolate
2 to 3 C. Rich meat stock
Salt, pepper mill, and cayenne

Cook onion in fat and add garlic at the end. Stir in remaining ingredients, including a cup of stock. Cook, stirring until chocolate melts. Raise heat until sauce thickens. Add additional stock until you get a good consistency. Correct seasonings.

FRIJOLES:

1 lb Pinto beans
6 C. Water
1 Lg onion chopped
2 cloves (1 tsp) Minced garlic
1/2 tsp Crushed red pepper
2 tsp Chile powder (preferably Gebhardt’s)
1/4 tsp Baking soda
1 tsp Ground cumin
1/2 tsp Garlic powder
2 tsp Lawry salt or nosalt
1.tsp Black pepper
3 tbl Olive oil

Rinse and pick over beans, and put in slow cooker (crock pot), cover with water and soak overnight. In the morning add remaining ingredients, and cook on low for 24 hours. Divide into two portions. Freeze one of them. To refry, melt two tablespoons of bacon fat, lard, or olive oil in a 10” nonstick skillet. Add one portion of beans and cook through. Mash with hand held potato masher. Heat through.

MEXICAN RICE:

1 - 3 tbl Lard
1 Lg Onion chopped
1/2 tsp Crushed garlic
1 C Short grain rice
2 C Beef stock or bullion
10 oz Tomato puree
1 tsp Lawry salt/nosalt
1/2 tsp Black pepper
1/2 tsp Ground cumin
1/4 tsp Granulated garlic (garlic powder)
1 bunch Cilantro minced (at least one tablespoon but more is fine)

Nuke the onion with as much lard as you can stand. Add to pressure cooker, rice cooker, or saucepan with crushed garlic and beef stock. Cover and cook rice until done. In a small mixing bowl whisk together remaining ingredients. Stir into cooked rice, and heat till piping hot. Serve with shredded Montery Jack, and shredded lettuce.

Accompany it with a nice lusty zinfandel.