Tender Pork Stew with Pepper, Slow-Cooked to Perfection

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

Step 1

Set your slow cooker to High and pour in just enough water to cover the bottom. Toss in the carrots and let them cook until they're almost tender, which should take about an hour. Next, stir in the condensed soups, then use one empty soup can to measure and add the same amount of water, thinning the mixture until it’s more like broth. Add the celery, potatoes, and onion to the pot. Sprinkle in the cumin, pepper, basil, garlic, mustard, and dill weed, then give everything a good stir and season with salt to taste.

Step 2

Place the pork tenderloin right on top of the veggies—cut it in half if it’s too long to fit. Cover the slow cooker and let it cook on High for about 4 hours. The pork should still have a slight pink hue in the center, and if you check with a meat thermometer, it should read at least 145°F (63°C).

Step 3

When it’s done, take the pork out and cut it into bite-sized pieces. Stir the chunks back into the stew and let it simmer for a bit if you want it thicker or warmer before serving.