French-Style Pork Stew

1 Tbsp. vegetable oil
1 rib celery, sliced
1 (1 lb.) pork tenderloin cut into 3/4-1” cubes
1/2 tsp. dried basil leaves
1 medium onion, coarsely chopped
1/4 tsp. dried rosemary leaves
1/4 tsp. dried oregano leaves
2 Tbsp. flour
1 c. chicken broth
2 tsp. lemon juice
16 oz. frozen mixed vegetables (carrots, peas, potatoes)
1/8 tsp. ground nutmeg
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (6.2 oz.) pkg. long-grain and wild rice
Salt and pepper to taste

Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano. Cook until pork is browned. Place pork mixture in slow cooker. Stir flour into chicken broth; pour into slow cooker. Stir in frozen vegetables and mushrooms. Cover and cook on low four hours or until pork is barely pink in center. Prepare rice according to package directions, discarding spice packet, if desired. Stir lemon juice, nutmeg, salt and pepper into slow cooker. Cover and cook 15 minutes. Serve stew over rice. Makes 4 (1 cup) servings.

up arrow