December 9, 2015.
Recipe # 343.
Countdown to the Holidays!

                      Pork Tenderloin in Golden Cream of Mushroom Soup with Vegetables

3-4 Pound Pork Tenderloin.
1-2 Pounds Fresh or Frozen Baby Carrots.
1 Pound Bag Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1-2 Cans Reduced Fat and Sodium Golden Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Green Beans into the Crock-Pot.
Season and Brown the Pork Tenderloin lightly on all sides.
Cut slits in the top of it and insert the Garlic slices in them.
Lay the Pork Tenderloin on top of the Vegetables.
Pour the Soup and Water over the top of the Pork Tenderloin.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes if you like.