July 7, 2015.
Recipe # 188.

                                              Pork Tenderloin in Cream of Mushroom Soup

3-5 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1 Large Can Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
1 Pound Fresh or Frozen Baby Carrots.
5-6 Large Potatoes; peeled and cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Vegetables; except the Onion in the bottom of the Crock-Pot.
Cut slits in the top of the Pork Tenderloin and insert Garlic slices in them.
Season on all sides and brown on all sides.
Transfer into the Crock-Pot on top of the Vegetables.
Put the Onion on top of the Pork Tenderloin.
Pour the Soup and Chicken Broth on top of everything.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.