Pork Tenderloin with Creamy Dijon Sauce

Pork Tenderloin with Creamy Dijon Sauce


Servings: 8

Prep Time: 20 minutes

Cook Time: About 6-7 hours

Katherine's Rating: 9 out of 10

Scott's Rating: 8 out of 10

Katie's Rating: 9 out of 10

Ingredients:

• 1 Tbsp extra-virgin olive oil, or more as needed
• 2 ½ pounds whole pork tenderloins
• salt and black pepper to taste
• ¼ tsp garlic powder, or to taste
• 1 onion, chopped
• 1 (8 oz) package sliced fresh mushrooms
• ¼ cup white wine
• 1 (10.75 oz) can condensed cream of mushroom soup
• 2 Tbsp Dijon mustard
• ¼ cup sour cream

Directions:

• 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.