This pork tenderloin stew is delectable and simple to prepare. I believe that the black pepper and cumin add a great edge to balance the softness of the potatoes and other vegetables that have been tenderized without being overly spicy. If you prefer a creamier broth, you may alternatively substitute half-and-half or cream for the water and add 1/4 cup flour.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
- Both dried or fresh basil will work.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 8 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 1340 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! Would make it again!
I made this on the stove top and it was easy to put together. It has a different/odd combination of herbs and I was a little leery, but found they went together well. 1 T. is a lot of cumin and I cut back on it at first, but then added the rest and liked it in the stew. Also put only 1 1/2 t. of pepper in and that was plenty for us. Don’t think we could have eaten it with the 1 T. called for in the recipe.
I had all the ingredients on hand (so I thought) and made this for dinner. I always have cream of mushroom and cream of celery in my pantry, however, this time I only had cream of chicken so I used two cans of that. I lessened the amount of pepper by half and it still was peppery and didn’t have the dry mustard that I thought I did so didn’t get to use that. All in all it was a good dish, however, I’m sure it would have been better if I were to follow the recipe exactly. The cumin was the star of this show.
Fantastic