1 package pork tenderloins (pkg of 2) about 2 pounds total – remove silver skin and excess fat from tenderloins; then cut into 2 inch pieces
1 teaspoon salt
½ teaspoon pepper
2 large carrots, cut into ½ inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums, chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives (optional)
Chopped fresh parsley (optional)
Hot cooked mashed potatoes (optional)
After removing silver skin and excess fat, sprinkle the tenderloin pieces with salt and pepper; transfer to a 4 quart (minimum size) slow cooker. Add the carrots, celery and onion.
In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives.
Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
Prep time 15 to 20 minutes
Cook on low 5 hours