Pork Tenderloin with Creamy Dijon Sauce

Name: Pork Tenderloin with Creamy Dijon Sauce
Total time: 445
Yield: 8
Ingredients: 1 tablespoon extra-virgin olive oil, or more as needed; 2.5 pounds whole pork tenderloins; salt and black pepper to taste; 0.25 teaspoon garlic powder, or to taste; 1 onion, chopped; 1 (8 ounce) package sliced fresh mushrooms; 0.25 cup white wine; 1 (10.75 ounce) can condensed cream of mushroom soup; 2 tablespoons Dijon mustard; 0.25 cup sour cream

Recipe by cupcakes&wine from allrecipes.com

Dinner 7 Hr. 25 Mins.

Ingredients

8 servings

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1 tablespoon extra-virgin olive oil, or more as needed
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2.5 pounds whole pork tenderloins
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salt and black pepper to taste
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0.25 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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0.25 cup white wine
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1 (10.75 ounce) can condensed cream of mushroom soup
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2 tablespoons Dijon mustard
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0.25 cup sour cream

Instructions

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.