Slow-Cooked Peppered Pork Stew

5 Ratings
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  • 4 2
  • 3 1
  • 2 0
  • 1 1

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 Ron Williams

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Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Cook's Note:

Both dried or fresh basil will work.

Nutrition Facts

Per Serving:
384 calories; protein 26.1g; carbohydrates 38.3g; fat 14.6g; cholesterol 71.4mg; sodium 1340.2mg. Full Nutrition
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