Pork and Celery Crock Pot Recipe

This recipe was adapted from the cookbook “Not Your Mother’s Slow Cooker Recipes for Two” by Beth Hensperger.

When I say adapted, I can’t ever leave anything alone! I previously mentioned buying quick-sale meat that has been marked down, and earlier this year I bought a 14 lb pork tenderloin that way. This was using a portion of that meat, although any good cut of pork for stewing would have worked (shoulder, picnic, boston butt… all would have worked as well).

Here’s the ingredients I used:
1.5 lbs pork tenderloin, cut into 1 inch pieces. Any pork roast would do.
black pepper
1T olive oil
1 medium onion, diced
.5 lbs celery, cut in large (1.5 inch) chunks
1 cup white wine
1/2 teaspoon dry mustard
2 T capers
1/4 lb baby bella mushrooms, chopped.

First, I layered the pork chunks in the 4 qt crockpot, and coated with a good dusting of freshly ground black pepper. Next, I poured the olive oil over top. Then, I put in the chopped onion and celery, and topped with the dry mustard. The wine was poured over all of this, with a lot of mustard still on the celery.

Then, I set it to high for 1 hour (because my pork started frozen) and then turned it to low for 8 hours. It was done in 5, and at that time, I added the mushrooms and capers. However, my husband was not ready for dinner until unexpectedly late, and it was a great thing that the meal was in the crockpot to just sit longer!

It would have been great without pasta, but since my husband strongly dislikes soup… it was sauce for pasta! We also had tomatoes on the side, because who doesn’t like fresh tomatoes?

Last but not least… a finished shallow bowl of dinner:

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