Slow-Cooked Peppered Pork Stew
Description
This easy slow-cooked pork tenderloin stew seasoned with black pepper and cumin is chock-full of tender vegetables.
Ingredients
•
water as needed
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8 carrots, peeled and chopped into 1 1/2-inch chunks
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (10 3/4 ounce) can condensed cream of celery soup
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10 stalks celery, cut in large chunks
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4 red potatoes, cut into large chunks
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1 medium yellow onion, diced
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1 tablespoon ground cumin
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1 tablespoon ground black pepper
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1 tablespoon chopped fresh basil
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2 teaspoons crushed garlic
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1 teaspoon dry mustard
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1 teaspoon dried dill weed
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salt to taste
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1 pound pork tenderloin
Directions
1
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.
2
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.
3
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).
4
Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.