Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Slow Cooker Creamy Pork Tenderloin With Vegetables
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- #21922
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 small head cabbage, coarsely chopped
1 medium onion, chopped
2 pounds pork tenderloin, cut into cubes
1 envelope stroganoff seasoning
1 envelope mushroom gravy
1 can (10.75 ounce size) cream of celery soup
1/4 cup water
1 teaspoon caraway seed
black pepper, to taste
1 1/2 cup cut frozen green beans
1/3 cup half and half
directions
Place the cabbage and onion in the bottom of the crock pot. Top with the cubed pork tenderloin.
In a bowl, mix together the stroganoff mix, mushroom gravy, cream of celery soup, water, caraway seeds, and black pepper. Stir well then pour over the pork.
Cover the crock pot and cook on low heat for 6 hours or until the pork is cooked and the cabbage is tender.
Turn the crock pot to high. Stir in the frozen green beans. Cook on high heat for 30 minutes. Just before serving, stir in the half and half. Mix well then serve the pork, cabbage, and sauce over noodles or rice.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
415 calories, 12 grams fat, 23 grams carbohydrates, 53 grams protein per serving.
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reviews & comments
July 10, 2009
This one dish meal was absolutely delicious, and I will be making it again. I was looking for a "slow cooker" recipe using a pork tenderloin. This recipe is easy (preparing the tenderloin, and chopping the onion and cabbage is pretty much all the work. I used red cabbage which gave the dish a nice color, and I didn't use half and half, but substituted 1/3 cup of whole milk instead. I served it over wide egg noodles, and a nice crusty bread on the side. My husband loved it! Thanks for a great recipe.