July 8, 2015.
Recipe # 189.

                                                  Sliced Pork Tenderloin and Vegetables

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

Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season the Pork Slices and put them on top of the Vegetables.
Pour the Soup and Chicken Broth on top of all of this.
Put the Onion and Garlic on top of the Soup and Chicken Broth.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.