Pork Tenderloin with Creamy Dijon Sauce

Pork Tenderloin with Creamy Dijon Sauce
  • 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


  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.

03/13/2017
Pork Tenderloin with Creamy Dijon Sauce, recipe PT15M PT1H 5 455 calories

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