Ingredients for - Slow-Cooked Peppered Pork Stew

1. Water as needed
2. Carrots, peeled and chopped into 1 1/2-inch chunks 8
3. Condensed cream of mushroom soup 1 (10.75 ounce) can
4. Condensed cream of celery soup 1 (10.75 ounce) can
5. Celery, cut in large chunks 10 stalks
6. Red potatoes, cut into large chunks 4
7. Yellow onion, diced 1 medium
8. Ground cumin 1 tablespoon
9. Ground black pepper 1 tablespoon
10. Chopped fresh basil 1 tablespoon
11. Crushed garlic 2 teaspoons
12. Dry mustard 1 teaspoon
13. Dried dill weed 1 teaspoon
14. Salt to taste 1 teaspoon
15. Pork tenderloin 1 pound

How to cook deliciously - Slow-Cooked Peppered Pork Stew

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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