2 9x13 inch baking dish
8 tablespoons butter, melted
1/2 pound baby carrots, diced
1 1/2 pounds peeled pork tenderloin
ground black pepper to taste
source of Beef Stock
8 (20 ounce) cans beef broth
2 eggs
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400 F. Sprinkle with melted butter; bake in preheated oven until tender, about 3 hours.
Pour broth into purée, over medium heat, and cook until soft; stir in eggs and Worcestershire sauce. Cook mixture for 2 to 3 minutes, stirring constantly. Remove from heat, stir in salt and pepper, and pass mixture through a sieve into broth/stock. Reserve 1/2 cup of liquid in liquid mixture. Stir in reserved broth mixture and
heat beef stock to boiling; reduce heat to medium. Cook, stirring occasionally, for additional 1 to 2 minutes.
Heat remaining 1/2 cup of liquid in stock over medium-high heat and pour into pan's shallow end. Simmer, unmoving, 10 to 15 minutes. Garnish each bowl with a squeeze of lemon, a tablespoon cream of mushroom soup, and/or Parmesan cheese.