Dog3 said:I've got a chunk of pork tenderloin and so I decided to make an old standby
dish I haven't had in a long time. It's way easy and delish. I think it's a
traditional comfort food in Denmark but I'm not positive. I can't even
remember where I got the basic recipe from. It's one of those scraps of
paper in the box of recipes.Black Pot:
2 lb Pork Tenderloin
Butter for frying
1 1/2 cup of half and half
S&P
2 pkg Frozen peas
1 lb Sliced, fresh mushrooms
Flour enough for thickeningCut tenderloin in slices, about an inch thick or so. Brown them in
margarine in an iron pot. I have an old iron pot so I use it. I'm sure any
old pot could be used but the taste might vary. When tenderloin is pretty
well browned, add 1/2 and 1/2, S&P and gently simmer for about 1/2 hour.
Add peas and 'shrooms, bring to quick boil and then back to gentle simmer.
Simmer for maybe 10-15 minutes. Thicken with flour if needed. I serve with
nice, lumpy mashed potatoes and string beans if I have the beans, If not,
I'll usually serve with carrots and little brussel sprouts.Michael <- making chocolate chip ice cream in the ice cream maker also
Very nice, Michael. I had pork tenderloin too. Rubbed it with some
"aleppo spice blend" (purchased at The Spice Shop in Notting Hill a
year or so ago), browned, roasted. Had with some steamed b*ets with
EVOO and 1/2 a roasted acorn squash. Really nice.
TammyM