1 tbsp vegetable oil
1 pork tenderloin (16-oz), cut into 3/4-1" cubes
1 medium onion, coarsely chopped
1 rib celery, sliced
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp oregano
2 tbsp flour
1 cup chicken broth
8-oz frozen mixed vegetables (carrots, potatoes, peas)
1 jar (4 1/2-oz) sliced mushrooms, drained
1 pkg (approx. 6-oz) long grain and wild rice
2 tsp lemon juice
1/8 tsp ground nutmeg
salt & pepper to taste
Heat the oil in a large skillet over high heat. Add the pork, onion, celery, basil, rosemary, and oregano; cook until the pork is browned on all sides. Remove the mixture from the skillet to a slow cooker or crockpot.
Stir the flour into the chicken broth and pour into the cooker. Stir in the frozen vegetables and mushrooms. Cover and cook on low setting for 4 hours or until the pork is just barely pink in the center.
Prepare the rice according to the package directions. (Omit the spice packet if you wish.)
Stir the lemon juice, nutmeg, salt, and pepper into the cooker and cook for another 15 to 20 minutes.
Serve the stew over the rice.
Yield: 4 servings of approximately 1 cup each.