Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  vegetable oil
  1                     pork tenderloin  (16-oz)----cut into
     3/4                to 1-inch cubes
  1             Medium  onion----coarsely chopped
  1                Rib  celery----sliced
     1/2      Teaspoon  dried basil leaves
     1/4      Teaspoon  dried rosemary leaves----crushed
     1/4      Teaspoon  dried oregano leaves
  2        Tablespoons  all-purpose flour
  1                Cup  chicken broth
     1/2       Package  frozen mixed vegetables -- (16-oz)
                        -- (carrots-potatoes
                        and peas)
  1                Jar  sliced mushrooms----drained -- (4-1/2 oz.)
  1            Package  long grain and wile rice -- (6.2-oz)
  2          Teaspoons  lemon juice
     1/8      Teaspoon  ground nutmeg
                        salt and pepper to taste

Preparation:

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 4 hours or until pork is barley pink in center. Prepare rice according to package directions, discarding spice packet, if desired. Stir lemon juice, nutmeg and salt and pepper to taste into slow cooker. Cover and cook 15 minutes. Serve stew over rice. Makes 4 (1 cup) servings.

Nutritional Information:

278 Calories (kcal); 16g Total Fat; (49% calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol; 806mg Sodium