We earn 8% in referral fees when you shop Amazon through our link. We make it easy! Click to learn how.
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

Two links - moral relativism in elementary schools and charges of "genocide" in the Old Testament 4 hours ago
Don’t touch that Smile! Helping CatholicCulture.org by shopping on Amazon. 12 hours ago
Church Fathers: Introduction to the Greek Apologists March 1
Ad Imaginem Dei: a gem of a blog on Christian art February 28
The Complexities of Persecution February 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis to address Congress in joint session in September CWN - February 5