Recipe #271.

                                                    Sunday Pork Roast and Vegetables

3-4 Pound Pork Tenderloin Roast.
1 Small or 1/2 Medium-Large Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
5-6 Large Carrots; cleaned and cut into chunky pieces.
1 Can Reduced Fat and Reduced Sodium Regular or Golden Cream of Mushroom Soup.
1-2 Cans of Water.

Season and Brown the Pork Roast under the broiler.
Put the Potatoes and Carrots into the Crock-Pot.
Season.
Lay the Roast on top of the Vegetables.
Put the Onion or Onion Soup Mix and Garlic on top of the Roast.
Pour the Soup and Water on top of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.