I fixed the Pork Roast in the Crock-Pot and cooked it overnight and all day, until this afternoon and then we took it to our daughters and her families house for dinner. It was pretty good, although I think maybe it didn't need to cook quite, so long.

I was thinking of another recipe for a Pork Roast or maybe a Pork Tenderloin. Here it is:

Recipe of the Day #47.

                               

                                     Pork Tenderloin Roast with Golden Mushroom Soup

3-4 Pound Pork Tenderloin

4-5 Carrots; cleaned and cut in half and then cut the halves in thirds.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

1 Can Golden Cream of Mushroom Soup.

About 1/2 Can or so of Water.

1 Can of Chicken Broth. 

Seasoned Salt or Seasoned Salt Substitute to taste.

Pepper to taste.

Small amount of Canola Oil, for browning.

Season the Pork Tenderloin, on all sides.

Brown it on all sides in the Canola Oil.

Transfer it with a fork or tongs, to the Crock-Pot.

Put the Garlic and Onion on top of the Roast.

Put the Golden Cream of Mushroom Soup on top of all of this and spread it evenly over it.

Add in the Water and Chicken Broth.

Cover and cook on Low for 8-10 hours or on High for 5-6 hours.