Mushroom Pork Tenderloin for Crock-Pot
So simple yet the flavor is so wonderful!!! Served over some mashed potatoes and a veggie side and you are good to go!! I found this recipe in TOH magazine that I switched up a bit. Feel free to use cream of mushroom soup in place of the cream of onion soup if you prefer.
- Ready In:
- 5hrs 5mins
- 2 pork tenderloin (1 pound each)
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
- 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
- 1 (10 1/2 ounce) can condensed French onion soup, undiluted
- Place pork and mushrooms in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork and mushrooms. Cover and cook on low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired.
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This was delicious but, like everyone else, I had to sub Cream of Mushroom soup for the Cream of Onion. The aroma wafting out of the kitchen while this cooked was so tantalizing. The meat was so tender and was just falling apart. You could shred it easily or cut it in chunks. I do wish the gravy was a little thicker though, and next time I may thicken it. Served this with garlic mashed potatoes and brussels sprouts. Made for Culinary Quest 2014.
This was wonderful diner. It was quick and easy to make with excellent results. I also couldn't find any cream of onion soup, so I subbed with a wild mushroom one and used the other two soups - I added a thin layer of sliced sweet onions to the bottom of the crock pot to enhance the onion flavor. The pork was so tender that we cut it with our forks. Thank you for sharing a dish that we will enjoy again. It was terrific served with garlic mashed potatoes and decadent peas with baby onions and cream. Made for Culinary Quest - Suitcase Gourmets - 2014.