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Slow-Cooked Peppered Pork Stew

Rated as 3.4 out of 5 Stars

"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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5 h 20 m servings 384
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • Both dried or fresh basil will work.

Nutrition Facts

Per Serving: 384 calories; 14.6 38.3 26.1 71 1340 Full nutrition

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Read all reviews 4
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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...

Delish! Would make it again!

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...