Recipe of the Day #68.

                                                 Pork Tenderloin and Vegetables


3-4 Pound Pork Tenderloin.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Large Carrots; peeled and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into chunky pieces.
1 Pound Frozen Cut Green Beans.
1 Can Reduced Fat Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Season well and brown the Pork Tenderloin, under the broiler.
Put all the Vegetables except the Onion and Garlic into the Crock-Pot.
Lay the Pork Tenderloin on top of the Vegetables.
Cut a few slits on top of the Pork Tenderloin and put some Garlic slices in them.
Put the Onion and rest of the Garlic on top of the Pork Tenderloin.
Put the Soup on top of all of this and spread it evenly over the Pork Tenderloin.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.