Pork Tenderloin with Creamy Dijon Sauce recipe

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Ingredients

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

Nutrition Info

208.7 calories
carbohydrate: 6.1 g
cholesterol: 64.5 mg
fat: 8.9 g
fiber: 0.5 g
protein: 23.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 393.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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