Pork Tenderloin with Creamy Dijon Sauce Recipe - Allrecipes.com
Pork Tenderloin with Creamy Dijon Sauce Recipe
  • READY IN 7+ hrs

Pork Tenderloin with Creamy Dijon Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 7 hrs 10 mins
  • READY IN 7 hrs 25 mins

Footnotes

  • Cook's Note
  • I would not cook on High as this will dry the meat out.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2011

Very good easy recipe. I like other reviewers skipped browning the meat. I put all ingrediants in the crock pot and let it cook all day. It was tender and very yummy. It was much like the amazing pork tenderloin recipe on here. I think next time I will add a tad more of the dijon mustard to give it a little more kick.

 
Most Helpful Critical Review
Jan 14, 2013

I thought this was just ok. It smelled great cooking but tasted rather bland in the end. I didn't taste any dijon at all. I also used less pork (one tenderloin piece cut in two) but kept everything else the same and it really wasn't all that saucy. I think I would have wanted more sauce if I'd used all the meat. I also didn't love the texture of the meat, but I expected it. The shreddy/stringy hunks of meat rather than slices comes with slow cooking. I don't usually put pork tenderloin in the slow cooker but I had some in my freezer I wanted to use. It was certainly an alright meal, but I wouldn't make again.

 

71 Ratings

Aug 31, 2013

Very easy and tasty... I skipped browning meat and cooking veggies before adding to the crock pot because I was throwing it together in a hurry on a work-day morning. I don't think that effected the end result too much. The only other change I made was to sub 1 clove crushed garlic for the garlic powder. I will definitely make again. Thanks! Update: 8/31/13: Upgrading the rating to 5 stars...been making this for almost a year now and it's great. I tweak the ingredients depending on what I have available, but the basic recipe is solid! It tastes even better the next day!

 
Jun 21, 2011

This was a very tasty slow cooker recipe. I don't think it would be anything I would serve guests, just because you cannot cut it for serving and presentation. The sauce is very good though. I recommend my tweaks. I followed step one and then deglazed the browning pan with 1/2 cup wine (instead of 1/4 cup). Then I poured the wine glaze and vegis as directed. I will definitely make this again when I need to put something together early in the day. I served it with mashed potatoes and some stir fried vegis. Rich and satisfying meal on a very busy day. Thanks cupcake!

 
May 31, 2011

Very Creamy...I added some extra spices because it was a bit bland. I added extra dijon mustard, itailan seasoning, horseradish, and I used chicken stock because I didn't have any white wine

 
May 17, 2011

The meat was moist and delicious. I used reduced fat cream of mushroom soup and Philadelphia Cooking Creme Italian Cheese and Herb (instead of sour cream). Perfect!

 
Jun 17, 2011

I made this with cream of chicken and regular mustard, it's all I had on hand. And it was still delish! It smells amazing while cooking and tastes even better. I am definitely sticking this in the recipe book.

 
May 29, 2011

Made this tonight and it was delicous. Served over red mashed potatoes with a side of asparagus. I accidentally set the crock pot on high and realized about 3 hours into cooking and it still turned out great. The meat was so tender it just fell apart! Will definately be a regular in our house!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 442 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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