Trim off all the fat and the sinew from two tenderloins of pork.
Tenderloins are so thick that by cutting you spread them out.
The tenderloins are unlike any other part of the pork in flavor.
Now, gentlemen, allow me to present you with all the tongues and tenderloins from these animals that you want.
Wipe the tenderloins which have been prepared by cutting into small pieces (by the butcher).
Split and trim the tenderloins, and marinate for an hour in lemon-juice and oil, seasoned with salt and pepper.
Cut the tenderloins in the center, roll until flat, then sew together, making a pocket.
Put the tenderloins in the dripping pan in the oven and bake them until they are thoroughly browned.
If the oven is hot the potatoes and tenderloins will bake in about the same time.
The tenderloins, when sewed up, will resume their original shape.