Pork Tenderloin with Creamy Dijon Sauce |
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Prep Time: 15 Minutes Cook Time: 430 Minutes |
Ready In: 445 Minutes Servings: 8 |
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This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans. Ingredients:
1 tablespoon extra-virgin olive oil, or more as needed |
2 1/2 pounds whole pork tenderloins |
salt and black pepper to taste |
1/4 teaspoon garlic powder, or to taste |
1 onion, chopped |
1 (8 ounce) package sliced fresh mushrooms |
1/4 cup white wine |
1 (10.75 ounce) can condensed cream of mushroom soup |
2 tablespoons dijon mustard |
1/4 cup sour cream |
Directions:
1. Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
2. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
3. Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
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