Pork Tenderloin with Creamy Dijon Sauce

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.

• Preparation Time: 15 mins
• Cooking Time: 7 hr 10 mins
• Total Time: 7 hr 25 mins
• Calories: 209 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.

Step 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.