"Dog3" > wrote in message
1...
> 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 thickening
>
> Cut 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
>
>

Damn boy, you done flung me a craving. That sounds like one of those
comfort type foods. I love peas, I love brussel sprouts, I love, well, I'd
use cream <g>, I love shrooms and I absolutely ADORE lumpy mashed potatoes.
Forget those restaurant smooth ones. Shoots, what time's dinner?

kili

"Dog3" > wrote in message
1...
> "kilikini" > wrote in
> :
>
> >
> > "Dog3" > wrote in message
> > 1...
> >> 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 thickening
> >>
> >> Cut 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
> >>
> >>
> >
> > Damn boy, you done flung me a craving. That sounds like one of those
> > comfort type foods. I love peas, I love brussel sprouts, I love,
> > well, I'd use cream <g>, I love shrooms and I absolutely ADORE lumpy
> > mashed potatoes. Forget those restaurant smooth ones. Shoots, what
> > time's dinner?
> >
> > kili
>
> Come on over about 7. After dinner we can eat ice cream and make some
> caramel apples.
>
> Michael <- it's okay to bring TFM but he'd probably be happier out
slopping
> beer down 'with the boys'
>

Kay you're on. I can meet the new kitty and share pix of my new one. I'll
bring the ice cream; what's your favorite flavor? WAIT! Can we make
rootbeer floats instead?

kili