1	tbsp.	vegetable oil
1		pork tenderloin (1 lb.) cut into ¾ to 1 inch cubes
1	med.	onion coarsely chopped
1	rib	celery sliced
½	tsp.	dried basil leaves
¼	tsp.	dried rosemary leaves crushed
¼	tsp.	dried oregano leaves
2	tbsp.	all-purpose flour
1	c.	chicken broth
½	pkg.	(16-oz.) frozen mixed vegetables..carrots, potatoes & peas...
1	jar	(4½ oz. size) sliced mushrooms drained well
2	tsp.	lemon juice
1/8	tsp.	ground nutmeg
		salt and pepper to taste

Heat oil in large skillet over high heat.  Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned.  Place pork mixture in crock pot.  Whisk flour with chicken broth; pour into 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 3 to 4.