2 pork tenderloins, about 1 1/2 to 2 lbs
1/2 cup flour
1 tablespoon Creole seasoning
1 small onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped
1 rib celery, sliced
1 package chicken gravy mix
1 15 ounce can diced tomatoes, undrained
Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in crockpot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 more minutes. Serves 4 to 6.
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