Pork Stew with Vegetables
1 tbsp. vegetable oil
1 pork tenderloin (1 lb.) cut into ¾ to 1 inch cubes
1 med. onion coarsely chopped
1 rib celery sliced
½ tsp. dried basil leaves
¼ tsp. dried rosemary leaves crushed
¼ tsp. dried oregano leaves
2 tbsp. all-purpose flour
1 c. chicken broth
½ pkg. (16-oz.) frozen mixed vegetables..carrots, potatoes & peas...
1 jar (4½ 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 crock
pot. Whisk flour with chicken broth; pour into crock 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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