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| Ingredients: | |||||
| 1 1/2 lbs. | Pork Tenderloin | ||||
| Ground Black Pepper to taste | |||||
| 2 10.75 oz. | cans Condensed Cream of Celery Soup | ||||
| Directions: | |||||
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1. Season port tenderloin with pepper, and place in slow cooker. Pour undiluted celery soup onto tenderloin, covering meat completely.
2. Cover, and cook on low for 8 hours. Yeild: 6 servings |
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