2 pork tenderloins - (abt 1 1/2 to 2 lbs)
1/2 cup flour
1 tablespoon Creole seasoning
1 small onion
1 small green or red bell pepper
(or a mixture of both red and green)
1 celery rib
1 package chicken gravy mix
1 can diced tomatoes - (15 to 16 oz)
Directions: one line for each direction. When saved the lines will be numbered.
Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in crockpot. Scatter onion, pepper, and celery over the pork. Cover and cook on LOW for 7 to 9 hours.
The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on HIGH for about 30 more minutes.
This recipe yields 4 to 6 servings.
Notes: This recipe is a Southern U.S. Cuisine original - Diana Rattray.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
