This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Preparation Time
15 mins
Cooking Time
7 hr
Total Time
7 hr 15 mins
Calories
209 Calories
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.
Ingredients
1 onion, chopped
¼ cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
salt and black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Dijon mustard
¼ teaspoon garlic powder, or to taste
1 tablespoon extra-virgin olive oil, or more as needed
