Slow-Cooked Peppered Pork Stew recipe

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Ingredients

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

Nutrition Info

383.6 calories
carbohydrate: 38.3 g
cholesterol: 71.4 mg
fat: 14.6 g
fiber: 7.7 g
protein: 26.1 g
saturatedFat: 4 g
servingSize: -
sodium: 1340.2 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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