Pork Tenderloin with Creamy Dijon Sauce
pork, cream, mushrooms, onion, wine, sour cream, dijon mustard
Ingredients
1 tablespoon extra-virgin olive oil, or more as needed 2 1/2 pounds whole pork tenderloins salt and black pepper to taste 1/4 teaspoon garlic powder, or to taste 1 onion, chopped 1 (8 ounce) package sliced fresh mushrooms 1/4 cup white wine 1 (10.75 ounce) can condensed cream of mushroom soup 2 tablespoons dijon mustard 1/4 cup sour cream
Directions for Pork Tenderloin with Creamy Dijon Sauce Recipe
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.
Read the full directions on Allrecipes.com
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