Pork Stew With Vegetables

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Pork tenderloin - cut 3/4" to 1" cubes
1 lb	454g / 16oz	Onion - coarsely chopped (medium)
1		Celery rib - sliced
1/2 teaspoon	2.5ml	Dried basil leaves
1/4 teaspoon	1.3ml	Dried rosemary leaves - crushed
1/4 teaspoon	1.3ml	Dried oregano leaves
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Chicken broth
1/2		Frozen mixed vegetables - (16 oz)
		(carrots, potatoes and peas)
1		Sliced mushrooms - (4 1/2 oz) - drained well
2 teaspoons	10ml	Lemon juice
1/8 teaspoon	0.6ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in large skittle over HIGH heat. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned.

Place pork mixture in crockpot. Whisk flour with chicken broth; pour into crockpot. Stir in frozen vegetables and mushrooms. Cover and cook on LOW 6 to 8 hours.

About 15 minutes before serving, stir in lemon juice, nutmeg, salt and pepper to taste. Serve over rice.

This recipe yields 3 to 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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