1 pork loin (sliced to about 1-inch thick)
half and half cream
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
celery
2 (10 oz. ea.) cans cream of mushroom soup
20 button mushrooms, sliced or whole (or whatever mushroom you enjoy)
2 large onions, sliced
2 tbsp. Montreal steak spice
salt and pepper, to taste

Preheat oven to 250°F (you can do this in a Crock-Pot also... as slow, even heat is the best).

Layer on bottom of your Crock-Pot or baking dish (deep baking dish), the pork loin slices.

Layer the sliced onion (sliced to your desired thickness) on top of the loin, Then layer all 4 of the bell peppers (sliced to your desired thickness).

Then on top layer the sliced celery (sliced to your desired thickness).

Then layer your button mushrooms (sliced to your desired thickness).

Add 2 cans of cream of mushroom soup.

Pour in half and half cream till everything is just covered. (you can use half cream and half milk... but don't just use milk, flavour is much better when using cream).

Add your spices, your desired amount.. above is just a guideline.

Cook in preheated 250°F oven for about 6 hours. Till the meat is done.

Can be served on top of rice or egg noodles. Or serve on top of a sliced crusty roll (Kaiser bun or other). ENJOY!

Submitted by: Gina Hildebrandt