Here’s another quick, easy, and healthy crock pot idea for one of my favorite sources of protein – the pork loin…
Pork Loin & Sugar Snaps in a Sun-Ripened Yellow Tomato Sauce
4 Center Cut Pork Loins (½ inch thick)
16 oz bag Frozen Sugar Snap Peas
1 can (10.75 oz) Sun-Ripened Yellow Tomato Soup
¾ soup can of Skim Milk
McCormick’s Grill Mates Montreal Steak Seasoning (I use the spicy)
Fat Free or Reduced Fat Mozzarella Cheese
Heat nonstick skillet over medium-high heat. Cook pork in skillet 2-4 minutes, turning once, just until outside is browned.
- Pour frozen sugar snaps in the bottom of crock pot. Place pork evenly on top of vegetables and sprinkle with steak seasoning; pour soup over pork and vegetables (save soup can to measure milk).
- Cover; cook on Low for 6 to 7 hours.
- About 30 minutes before serving, fill soup can about ¾ of the way full with milk and pour over contents of crock pot. Let cook on low for remaining 30 minutes.
- Remove pork from cooker and place on plates. Spoon soup and sugar snap mixture over pork. Sprinkle a little mozzarella cheese over each serving. So easy, healthy, and delicious!