Pork Stew with Vegetables

1 tbsp. vegetable oil
1 pork tenderloin (1 lb.) cut into 3/4 to 1 inch cubes
1 med. onion coarsely chopped
1 rib celery sliced
1/2 tsp. dried basil leaves
1/4 tsp. dried rosemary leaves crushed
1/4 tsp. dried oregano leaves
2 tbsp. all-purpose flour

1 c. chicken broth
1/2 pkg. (16-oz.) frozen mixed vegetables..carrots, potatoes & peas…
1 jar (41/2 oz. size) sliced mushrooms drained well
2 tsp. lemon juice
1/8 tsp. ground nutmeg
salt and pepper to taste

Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned. Place pork mixture in Crockery Pot. Whisk flour with chicken broth; pour into Crockery Pot. Stir in frozen vegetables and mushrooms. Cover and cook on low 6 to 8 hours. About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste. Serve over rice.

Serves 3 to 4.

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