Sunday Supper

Menu

Fresh Tomato, Basil and Mozzarella Appetizer

Pork Tenderloin Dinner

Jeanne's Orange Rolls

Roasted Butternut Squash

Autumn Salad

Fruit

Bavarian Apple Tart

Special Guests:  David and roommates (just for appetizers),

 Uncle Bill, Mom and Dad, Menlove Family, Hardy Family

Pork Tenderloin Dinner

2 (1-pound) pork tenderloins

1 cup butter

1 pound fresh mushrooms

2 onions sliced

4 chicken bouillon cubes

2 cups water

1/4 cup flour

In a skillet, brown the pork on all sides in the butter and remove to a baking dish.

Saute the mushrooms and onions in the drippings in the skillet.

Dissolve the bouillon cubes in the water in a bowl.  Blend

 in the flour.  Add to the skillet.  Cook until thickened, stirring constantly.  Pour over the pork.

Bake, covered, at 350 degrees for 1 1/2 hours.

Serves Eight to Ten

Cut the pork into thin slices and serve over Uncle Ben's rice with the cooking juices. 

Always in Season, Salt Lake City Junior League (modified)