1 bag baby carrots
1 box sliced mushrooms
14.5 ounce can Hunt’s petite diced tomatoes
1 pound pork loin or 4 boneless pork chops
1 tablespoon herbs de provence
1 can cream of potato soup
1 tablespoon Classico sun dried tomato pesto
3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

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