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Catholic Recipe: Danish Black Pot


  • 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


Serves: 4-6

Prep Time: 1 1/2 hours

Difficulty: • •

Cost: n/a

For Ages:15+

Origin: Denmark


Food Categories (2)


Feasts (2)


Seasons (1)

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


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