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 12 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.  

Creamy Pork Tenderloin with Vegetables

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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