Recipe #336. Holiday Countdown.

                                                       Pork Tenderloin and Vegetables

3-4 Pound Pork Tenderloin.
4-6 Large Potatoes; peeled and quartered.
6 Large Carrots; cleaned and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Pork Tenderloin in the Olive Oil.
Put the Potatoes and Carrots in the Crock-Pot.
Season lightly.
Lay the Pork Tenderloin on top of the Vegetables.
Put the Onion and Garlic on top of the Pork Tenderloin.
Put the Soup and Water on top of all of this.
Cover and cook on low for 8-10 hours or on High for 4-5 hours.