Slow-Cooked Peppered Pork Stew

Slow-Cooked Peppered Pork Stew

This easy slow-cooked pork tenderloin stew seasoned with black pepper and cumin is chock-full of tender vegetables.

Preparation Time
20 mins
Cooking Time
5 hr
Total Time
5 hr 20 mins
Calories
384 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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).
Step 4
Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.

Ingredients

  • salt to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon ground black pepper
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 tablespoon ground cumin
  • 1 teaspoon dried dill weed
  • 1 pound pork tenderloin
  • water as needed
  • 1 teaspoon dry mustard
  • 2 teaspoons crushed garlic
  • 1 medium yellow onion, diced
  • 8 carrots, peeled and chopped into 1 1/2-inch chunks
  • 10 stalks celery, cut in large chunks
  • 4 red potatoes, cut into large chunks

Categories

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