- water as needed
- 8 carrots, peeled and chopped into 1 1/2-inch chunks
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 10 stalks celery, cut in large chunks
- 4 red potatoes, cut into large chunks
- 1 medium yellow onion, diced
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon chopped fresh basil
- 2 teaspoons crushed garlic
- 1 teaspoon dry mustard
- 1 teaspoon dried dill weed
- salt to taste
- 1 pound pork tenderloin
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
07/21/2019
recipepes.com
slow-cooked peppered pork stew, recipe
PT15M
PT1H
5
455 calories
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