INGREDIENTS:
* 1 tablespoon vegetable oil
* 1 to 1 1/2 pounds pork tenderloin, cut into 3/4-inch cubes
* 1/2 cup chopped onion
* 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 (16-ounce) frozen mixed stew vegetables
* 1 jar (4-oz size) sliced mushrooms drained well
* 2 teaspoons lemon juice
* 1/8 teaspoons ground nutmeg
* salt and pepper to taste

PREPARATION:
Heat oil in large skillet over medium-high heat. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned. Place pork mixture in slow cooker. Whisk flour with chicken broth; pour into slow cooker/Crock Pot. Stir in frozen vegetables and mushrooms. Cover and cook on low 6 to 8 hours. About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste. Serve over rice.
Serves 4.