We have a dangerous shortfall this month—$11,156 short—a serious deficit. Your support needed NOW!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Danish Black Pot

    INGREDIENTS

  • 2 pounds fresh pork tenderloin
  • 3 Tablespoons butter or margarine
  • 1-1/2 cups light cream
  • salt and pepper
  • 1-1/2 cups green peas, cooked or canned
  • 1 pound fresh mushrooms, sliced
  • Details

  • Serves: 4-6
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: n/a
  • For Ages: 15+
  • Origin: Denmark

This dish consists of slices of pork tenderloin in gravy and makes a nice meal for Sunday dinner. Serve with mashed potatoes.

DIRECTIONS

Cut pork in slices about 1 inch thick; brown well in butter or margarine. Add cream, salt, and pepper. Simmer 1/2 hour. Add peas and mushrooms; bring to boil; simmer 15 minutes or until mushrooms are tender. Thicken gravy, if desired. Served with mashed potatoes. Makes 4 to 6 servings.

NOTE: Instead of pork tenderloin, you may use boned and rolled fresh pork butt, which is less expensive.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

On the failure of history—and historians—without Christ 8 hours ago
Salvation? No matter who we are, one price. January 28
Rich Spiritual Instruction January 27
Snowbound thoughts on natural law January 27
The best argument against the 'celibate gay Catholics' January 26

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis names 20 new cardinals CWN - January 5
In ‘state of the world’ address, Pope decries ‘throwaway culture’ CWN - January 12