Recipe by cupcakes&wine
"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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extra-virgin olive oil, or more as needed
2 1/2 pounds
whole pork tenderloins
salt and black pepper to taste
garlic powder, or to taste
1 (8 ounce) package
sliced fresh mushrooms
1 (10.75 ounce) can
condensed cream of mushroom soup
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.
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.
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!
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!
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
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Creamy Dijon Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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