- 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
- 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.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- 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
recipepes.com
Pork Tenderloin with Creamy Dijon Sauce, recipe
PT15M
PT1H
5
455 calories