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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



1. CUT PORK INTO 1" CUBES, PLACE IN A 3 1/2 QUART OR LARGER CROCKPOT. ADD ONION AND CABBAGE.
   
2. COMBINE STROGANOFF MIX, GRAVY MIX, SOUP, WATER, CARAWAY SEED AND PEPPER TOGETHER, POUR OVER PORK MIXTURE AND STIR TO COAT.
   
3. 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.
   
4. DELICIOUS OVER NOODLES OR SERVED WITH BISCUITS OR RICE.
   
5. 6 SERVINGS
   
6. IF USING FRESH GREEN BEANS, ADD TO CROCKPOT ABOUT 1/2 WAY THROUGH COOKING.