After enjoying a delicious Clam Roll at Wellfleet Harbor and a tender Lobster Roll in Orleans, it was time for me to return to my kitchen and remember where my pots and pans are located. Watching a Cape Cod Baseball League Game is now a great memory. Visiting the Cape (in MA) was fun and relaxing!
This afternoon my West Bend Slow Cooker was taken down from the shelf. All of the needed ingredients were placed in the non-stick container. While I was working on other tasks, Pork Tenderloin and Veggies was very slowly cooking itself. The preparation was easy and the meal was delicious!
1. A one-pound bag of peeled Carrots were rinsed and placed on the bottom of the Slow Cooker’s pot.
2. One Potato was washed and cut into chunks and placed on top.
3. Two Bay Leaves were added along with two shakes of Oregano, Basil and Garlic Powder.
4. A one and one-fourth pound piece of Pork Tenderloin was rinsed and then cut into one-inch chunks and placed on top of the vegetables.
5. Two shakes of Black Pepper and Parsley were sprinkled on top.
6. Two Tablespoons of Flour were blended with one 14-½ ounce Can of College Inn Light & Fat Free Chicken Broth and one teaspoon Worcestershire Sauce. This mixture was poured on top of all of the ingredients.
7. The Slow Cooker’s lid was placed on top.
8. The temperature setting was set. #5 High for 2 Hours. Then, after two hours, the temperature was turned down to #3 Medium for One Hour.
Our dinner was ready and my husband asked, “Is that Pork Tenderloin?” Yes, it certainly was. Pork Tenderloin and Veggies required very little preparation, smelled inviting and tasted YUMMY!