Tatse of Tuesday: Pork Tenderloin Creole

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It's been FOREVER since I posted a good recipe and y'all know how I love to tell y'all I cook better then yew, while making you suffer through a recipe post. Today is one of those days. I really did want to update y'all on my Easter Weekend but alas I have no pics. I had to take my phone into Apple yesterday and since they were unable to fix the problems I've been having for weeks they just did a hard rest. I haven't been able to back up my phone for a few weeks now. I wasn't to upset because I didn't loose all that much in the process  Just pics from the weekend. Y'all already know that I'm half Cajun and pretty daggum proud of that. Wait, what does that have to do with what I'm about to say... HA! This Easter it was pretty low key for my family. We ate a small dinner alone in our pj's. I knew we would be at Church most of the day this year so I wanted something that could cook while we were gone. This was perfect because you could just set it and forget it. I've said it before but I'll say it again: If you are afraid to slave over a stove or let something slow cook for hours then you could never be a Southern Cook. Just ain't gonna happen y'all. If your new then I suggest you reference this post on how my recipe post work.
Now that we've gotten the awkward story out of the way... let's get to the recipe.

Ingredients: Pork Tenderloin (at least 2 pounds) 1/2 cup of flower 1 small onion chopped Creole Seasonin' like Ton Cha Cha's Small bell pepper chopped 1/2 cup of celery chopped 2 cloves of garlic shopped 1 package of chicken or turkey gravy.  1 can of diced tomatoes A little mustard & BBQ sauce if desired.  A stick of butter

Directions: 1. Season the Pork Tenderloin in the Creole seasonin' and then dredge in flour.  2. Poke a few holes and insert the chopped bell pepper, onion, celery, garlic and butter inside. Sprinkle the rest all around and in the crock-pot.  3. Cover and cook for 9 hours on low. Yes, it makes a difference if you try and put it on high and speed up the process. Patience my dears. 4. Afrer about 9 hours of cookin', sprinkle the gravy mix and the can of diced tomatoes on top. I like to then add a few spoonfuls of mustard and BBQ sauce cause most of my family hates tomatoes. 5. Carefully stir and then cook for another 30 mins. 3. Place the contents in a nice size pitcher. Add the seven cups of cold water and stir baby stir.

This can also be cooked in the oven. This particular time I cooked it in the oven cause the pork tenderloin was to big. You can also do this to straight Porkloin. If cooked in the oven place in a roastin' pan. Do all the steps the same except cook at 350 degrees for about 2 hours , 3 if your oven takes longer, with a little water. Enough to cover the bottom. Then add the tomatoes/gravy and cook for another 45 minutes or so.