SLOW COOKER PORK AND NOODLES

SLOW COOKER PORK AND NOODLES 2 tablespoons vegetable oil 1/4 cup all purpose flour 1 pork tenderloin (1 1/4 – 1 1/2 lbs) 1 can french onion soup (10.5 ounce) 2 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 tablespoons water 2 tablespoons cornstarch 2 cups egg noodles uncooked ( I use the Amish egg noodles) 3/4 cup water Salt and pepper 1 tablespoon fresh chopped parsley Heat vegetable oil in a skillet over medium heat. Roll the pork tenderloin in the flour and cook in the skillet until browned on all sides. Place the browned pork tenderloin in the bottom of the slow cooker. Add soup, Worcestershire sauce, garlic powder and onion powder. Cover and cook on low for 4 hours or until tender. Turn the slow cooker to high in the last 30 minutes of cooking. Stir water and cornstarch to create smooth paste. Remove pork from slow cooker and plate. Whisk cornstarch mixture into slow cooker. Cover and let cook and thicken for 10 minutes. Shred pork and return pork to slow cooker. Add egg noodles and water to slow cooker making sure the noodles are pushed down into the liquid. Cook until noodles are tender; approximately 30 minutes. Do not overcook. Salt and pepper to taste. Top with fresh chopped parsley and serve.