Jenny's Perfect Crock Pot Pork Roast

• 2 1/2 lb Pork Tenderloin
• 12 oz Carrots (Peeled and cut into 2 to 3 in. pieces)
• 32 oz Gold or New Potatoes (Quartered)
• 12 oz Onion (Red or Yellow)
• 7 grams Lipton Onion Soup Mix (1 Packet)
• 4 tsp Chicken Bouillon
• 1 medium Bay Leaf
• 1 dash Thyme
• 3 clove Garlic (Minced)
• 6 cup Water (Filtered)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• 1 tsp Salt
• 1 tsp Black Pepper

1. Wash and prepare vegetables.
2. Set aside.
3. Preheat Olive Oil in a non-stick skillet to Medium/High heat.
4. Season Pork Tenderloin with Garlic Powder, Salt, Pepper, and Dried Parsley.
5. Brown Pork in skillet.
6. Be sure to brown all sides of the tenderloin.
7. Place Tenderloin into a large Crock Pot.
8. Layer the Vegetables over the Pork.
9. Sprinkle Lipton Onion Soup Mix over the Vegetables.
10. Add Minced Garlic Clove, Thyme, Chicken Bouillon, and Bay Leaf.
11. Pour the 6 cups of Water in Crock Pot, and cover.
12. Cook for 8 to 10 hours.
13. If you desire more of a gravy, you can add some flour to the liquid, prior to cooking.

tenderloin, carrots, new potatoes, onion, onion soup mix, chicken, bay leaf, thyme, clove garlic, water, olive oil, garlic, parsley, salt, black pepper

Taken from cookpad.com/us/recipes/346618-jennys-perfect-crock-pot-pork-roast (may not work)