Catholic Recipe: Danish Black Pot
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