- Nonstick olive oil cooking spray
- 1 1/2 pounds lean boneless pork, cut into 3/4-inch pieces
- 1 (16 ounce) package frozen small whole onions, thawed
- 12 ounces whole mushrooms, quartered
- 1 (10.75 ounce) can condensed light cream of mushroom soup with roasted garlic
- 1/2 teaspoon ground sage
- Lightly coat a 12-inch skillet with cooking spray; heat over medium heat. In hot skillet cook pork, half at a time, until brown.
- Place meat in a 3 1/2- or 4-quart slow cooker. Add the onions and mushrooms. In a bowl stir together the soup and sage. Stir soup mixture into pork mixture in the cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.