The Crockpot Chronicles - Pork Tenderloin Creole

This 2nd installment of the Crockpot Chronicles was enjoyed this past Friday evening & was perfect for a family supper.  What I loved was being able to pull some of the tenderloin pieces out of the whole mix for Tristan to eat since he doesn't go for the rest. If you don't like creole you could still enjoy this dish since I didn't find it very Creole-ish.

2 pork tenderloins, about 1 1/2 to 2 lbs total
1/2 cup flour
1 tbsp Creole seasoning
1 small 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 (I bought 1 jar)
1 can (14.5 ounces) diced tomatoes, undrained

Cut tenderloins in half. Dredge in a mixture of flour & the Creole seasoning. Place tenderloins in crock pot. Scatter onion, pepper, & celery over the pork. Cover & cook on low for 7 to 9 hours (I would not do for more than 7 hours). The last 30 minutes, add the dry gravy mix or jarred gravy & tomatoes. Continue cooking on high for about 30 more minutes. Serves 4 to 6.

I highly recommend red beans & rice as a side. I stood in front of the rices for 10 minutes to see which would really complement the dish. Terry & I both agreed the red beans & rice was perfect!

My Thoughts:

I tasted the sauce when I got home & felt it was too bland so I added more creole seasoning to the crockpot as well as garlic powder & salt & pepper. I also added just a little cornstarch/water mixture to thicken it up a bit.