CREAMY PORK TENDERLOIN & VEGETABLES
List of Ingredients
- 1 1/2 TO 2 POUND PORK TENDERLOIN
- 1 SMALL HEAD OF CABBAGE, COARSELY CHOPPED
- 1 MEDIUM ONION, CHOPPED
- 1 ENVELOPE STROGANOFF SEASONING
- 1 ENVELOPE MUSHROOM GRAVY
- 1 CAN 98% FAT FREE CREAM OF CELERY SOUP
- 1/4 CUP WATER
- 1 TEASPOON CARAWAY SEED, OPTIONAL
- PEPPER TO TASTE
- 1 TO 2 CUPS FROZEN, CANNED OR FRESH GREEN BEANS
- 1/3 CUP HALF AND HALF
Instructions
- CUT PORK INTO 1" CUBES, PLACE IN A 3 1/2 QUART OR LARGER CROCKPOT. ADD ONION AND CABBAGE.
- COMBINE STROGANOFF MIX, GRAVY MIX, SOUP, WATER, CARAWAY SEED AND PEPPER TOGETHER, POUR OVER PORK MIXTURE AND STIR TO COAT.
- COVER AND COOK ON LOW 7 TO 9 HOURS. ABOUT 30 MINUTES BEFORE SERVING, TURN TO HIGH AND ADD FROZEN GREEN BEANS. ADD HALF AND HALF JUST BEFORE SERVING.
- DELICIOUS OVER NOODLES OR SERVED WITH BISCUITS OR RICE.
- 6 SERVINGS
- IF USING FRESH GREEN BEANS, ADD TO CROCKPOT ABOUT 1/2 WAY THROUGH COOKING.
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