Slow-Cooked Peppered Pork Stew

Name: Slow-Cooked Peppered Pork Stew
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
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

Rating: 3 stars

4 Ratings
3 Reviews
1 Photo

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.

By Jessica Myers

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Recipe Summary

prep:

20 mins

cook:

5 hrs

total:

5 hrs 20 mins

Servings:

Nutrition Info

Directions

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.

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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.

Cook's Note:

Both dried or fresh basil will work.

Nutrition Facts

Per Serving:

384 calories; 14.6 g total fat; 71 mg cholesterol; 1340 mg sodium. 38.3 g carbohydrates; 26.1 g protein; Full Nutrition

Reviews (3)

Most helpful positive review

Duckie

06/22/2019

I made this on the stove top and it was easy to put together. It has a different/odd combination of herbs and I was a little leery but found they went together well. 1 T. is a lot of cumin and I cut back on it at first but then added the rest and liked it in the stew. Also put only 1 1/2 t. of pepper in and that was plenty for us. Don't think we could have eaten it with the 1 T. called for in the recipe. Read More

Most helpful critical review

Patsy

12/25/2018

I had all the ingredients on hand (so I thought) and made this for dinner. I always have cream of mushroom and cream of celery in my pantry however this time I only had cream of chicken so I used two cans of that. I lessened the amount of pepper by half and it still was peppery and didn't have the dry mustard that I thought I did so didn't get to use that. All in all it was a good dish however I'm sure it would have been better if I were to follow the recipe exactly. The cumin was the star of this show. Read More

Helpful

(1)

4 Ratings