Slow-Cooked Peppered Pork Stew

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Recipe Summary Slow-Cooked Peppered Pork Stew

This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.

Ingredients | Pork Tenderloin Slow Cooker Recipes Food Network

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

Directions

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.

Both dried or fresh basil will work.

Info | Pork Tenderloin Slow Cooker Recipes Food Network

prep: 20 mins cook: 5 hrs total: 5 hrs 20 mins Servings: 4 Yield: 4 servings

TAG : Slow-Cooked Peppered Pork Stew

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