Slow-Cooked Pork Stew

• 2 pork tenderloins (1 pound each), cut into 2-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large carrots, cut into 1/2-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

1. Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add 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.
2. Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

pork, salt, pepper, carrots, celery, onion, beef broth, tomato paste, garlic, bay leaves, rosemary, thyme, greek olives, fresh parsley, potatoes

Taken from www.tasteofhome.com/recipes/slow-cooked-pork-stew/ (may not work)