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Ingredients Jenny's Crock Pot Pork Roast:

1. Provide 2 1/2 lb of Pork Tenderloin
2. Need 12 oz Carrots (Peeled and cut into 2 to 3 in. pieces)
3. Need 32 oz for Gold or New Potatoes (Quartered)
4. Give 12 oz of Onion (Red or Yellow)
5. You need 7 grams - Lipton Onion Soup Mix (1 Packet)
6. Provide 4 tsp Chicken Bouillon
7. Get 1 for medium Bay Leaf
8. Give 1 dash of Thyme
9. Give 3 clove - Garlic (Minced)
10. You need 6 cup Water (Filtered)
11. Make ready 2 tbsp for Olive Oil
12. Provide 1 tsp of Garlic Powder
13. Take 1 tsp of Dried Parsley
14. Provide 1 tsp of Salt
15. Give 1 tsp for Black Pepper

Jenny's Crock Pot Pork Roast start cooking:

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

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