Slow Cooker Creamy Pork Tenderloin with Vegetables

Ingredients
1-2 pounds pork tenderloin
1 small head of cabbage, coarsely chopped
1 medium onion, chopped
1 envelope stroganoff seasoning
1 envelope mushroom gravy
1 can (10 ¹⁄₂ ounces) cream of mushroom soup
1 cup water
1 teaspoon caraway seeds
Freshly ground black pepper to taste
1-2 cups frozen green beans
1 cup half and half

Instructions
1, Cut pork into 1-inch cubes; place in 5-6 quart slow cooker. Add onion and cabbage. Combine stroganoff mix, gravy mix, soup, water, caraway seeds and pepper together; pour over pork mixture and stir to coat.

2. 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.

3. Serve with rice, egg noodles, or biscuits.  

Comments
I found this recipe while looking for something to do with a head of cabbage.  Using the slow cooker was a bonus since I was out of the house all day due to a quick trip to see my parents.  I chopped everything up the night before and put it in a container in the fridge.  Then I just dumped it all in the slow cooker before hitting the road.  By the time I got home the house smelled like cabbage and all I had to do was add the green beans and make rice.  

Lance and I both found this very tasty, Art wasn’t a fan although he at least found it edible.  Art isn’t a fan of pot roast-type meat in general, so it’s not a surprise that he didn’t love this.  It was tasty, tender, and full of flavor.

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