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
Why You'll Love Making This
Cooking Tips You Should Know
- Use a mix of bell peppers for a colorful and sweet touch.
- Add vegetables like carrots or potatoes for extra heartiness.
Step 1
Set your slow cooker to High and pour in a splash of water just to cover the bottom. Toss in the carrots and let them cook until they’re almost tender, which should take about an hour. Next, add the condensed soups right on top of the carrots. Use one of the empty soup cans to measure water and add it to the pot, stirring everything together until the mixture is more like broth. Then, add the celery, potatoes, and onion. Sprinkle in the cumin, pepper, basil, garlic, mustard, and dill weed, give it a good stir, and season with salt to taste.
Step 2
Place the pork tenderloin on top of the veggies — you can cut it in half if it doesn’t fit. Cover the slow cooker and let it go for about 4 hours on High. The pork should be just a little pink in the middle, and if you have a meat thermometer, look for at least 145°F (63°C). When it’s done, take the pork out, slice it into chunks, and stir it back into the stew. Let everything simmer a bit if you want it thicker or just serve it up as is.
