Pork Tenderloin with Creamy Dijon Sauce
Description
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.
Ingredients
•
1 tablespoon extra-virgin olive oil, or more as needed
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2 1/2 pounds whole pork tenderloins
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salt and black pepper to taste
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1/4 teaspoon garlic powder, or to taste
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1 onion, chopped
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1 (8 ounce) package sliced fresh mushrooms
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1/4 cup white wine
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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2 tablespoons Dijon mustard
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1/4 cup sour cream
Directions
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.
2
Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
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.