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Ingredients
2 (16 ounce) Bags frozen vegetables for stew
1 (14 1/2 ounce) Can stewed tomatoes
1 (10 3/4 ounce) Can cream of celery soup
1 Teaspoon dried thyme or 2 teaspoons fresh thyme
1 1/2 Pound pork tenderloin
1/3 Cup flour
1/4 Cup water
Garlic salt, to taste
Pepper, to taste
Instructions
Spray crockpot with nonfat cooking spray. In cooker, mix together the vegetable, stewed tomatoes, soup, and thyme until well blended. Push the pork down to the bottom and sides of the cooker. Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours. Remove the vegetables and separate the potatoes, carrots, and pork. Leave the juice in the cooker and turn it on high. In a small bowl mix the flour and water together to make a thick paste. Stir the paste into the juices in the crock pot until well blended. Cover and cook on high for 5 min. or until thick. Add garlic salt, and pepper to taste.