Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 384
- Carbohydrate: 38g
- Fat: 15g
- Fiber: 8g
- Protein: 26g
- Sugar: 12g
Related Recipes
Skillet Pork with Mushrooms
Savory Pork Stew
Slow Cooker Chicken and Mushroom Stew
Dutch Oven Pork Stew
Creamy Pork Stew
Pork and Pepper Stew
Tender Pork Stew with Beans
Chef John's Irish Pork Stew
Cajun Roasted Pork Loin
Fall-Apart Pork Stew
Pork and Squash Stew
