Submitted by: Richard “Ricky” Gabbard, Dayton, OH
Ingredients:
2 pork tenderloins, about 1 1/2 to 2 lbs total
1/2 cup flour
1 tbsp Creole seasoning
1 med. onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped (or a mixture of both)
1 rib celery, sliced
1 package chicken gravy mix
1 can (14.5 ounces) diced tomatoes, un-drained
Directions: Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in slow cooker/Crock Pot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 more minutes. Serves 4 to 6.
