3/4 - 1 lb. pork tenderloin
1/4 lb. ham
1 sm. can mushroom pieces and stems
1 can Campbell's tomato soup
1 medium onion
2 tbsp. flour
1 sm. green pepper
1 tsp. Worcestershire sauce
1 bay leaf

Cut pork tenderloin into pieces about 1/3 inch thick (about the size of a half dollar). Cut ham (left-over ham is fine) into similar-sized pieces. Mix pork and ham in flour and place in bottom of crock pot. Pour tomato sauce on top - DO NOT add water. Add drained mushroom pieces, diced onion, and diced green pepper. Sprinkle Worcestershire sauce on top and add bay leaf. (Salt from ham is enough; Worcestershire eliminates need for pepper.) Cook on low for 10-12 hours. Serve with wild rice (white rice or noodles can be substituted). Serves 4.