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Creamy Mushroom Pork Tenderloin Slow Cooker. You know those dinners that make everyone at the table go quiet because they’re too busy eating to talk? This is one of them. You only need five things, a slow cooker, and the patience to wait a few hours — and that’s it. The pork gets so soft it almost falls apart on its own, and the mushroom sauce turns rich and creamy without you doing anything extra. It’s the kind of meal that feels special, but you barely broke a sweat making it. Put it on before lunch, and by dinner time, your whole house will smell unbelievably good. Only five ingredients, one pot, and a few hours of waiting — and you get a dinner that looks like it came from a real restaurant. The sauce gets thick and creamy all on its own while you relax!
Creamy Mushroom Pork Tenderloin Slow Cooker
Servings: 4
Creamy Mushroom Pork Tenderloin Slow Cooker
Ingredients
- Pork Tenderloin → 1.8 pounds whole, trimmed
- Mushrooms → 8 ounces sliced brown mushrooms (cremini or baby bella)
- Cream of Mushroom Soup → 1 pieces condensed (10.5 oz can)
- Heavy Cream → 0.5 cups
- Onion Soup Mix → 1 pieces dry (1 oz packet)
Steps
- Put the pork in the slow cooker: Lay your 1.8 pounds whole pork tenderloin, trimmed flat in the bottom of the slow cooker. It should fit snugly from one side to the other. If it’s a little too long, just bend it gently into a C-shape — no need to cut it. Keeping it whole helps it stay juicy and look great when you serve it.
- Add the mushrooms: Toss the 8 ounces sliced brown mushrooms (cremini or baby bella) right on top of the pork and let them fall down the sides too. Don’t worry about making it look perfect — just spread them around so the meat is mostly covered.
- Mix the creamy sauce: Grab a bowl and stir together the 1 pieces condensed cream of mushroom soup (10.5 oz can), 0.5 cups heavy cream or half-and-half, and 1 pieces dry onion soup mix (1 oz packet) until it’s smooth with no lumps. This is your sauce — it’s going to turn into something really delicious in the slow cooker.
- Pour the sauce over everything: Pour your sauce right over the pork and mushrooms. Use a spoon or spatula to spread it around so the top of the meat is coated and the sauce gets down into the mushrooms too.
- Cook until tender: Put the lid on and set the slow cooker to LOW. Let it cook for 4 to 270 minutes 270:00 without peeking too much — every time you lift the lid, heat escapes and it takes longer. The pork is ready when it’s really soft and hits at least 145°F inside.
- Rest and slice the pork: Carefully lift the pork out and set it on a cutting board. Let it sit for 5 minutes 05:00 — this keeps all the yummy juices inside. Then cut it into thick round slices, or just pull it apart with a fork if it’s super soft.
- Stir the sauce and serve: Give the sauce in the slow cooker a good stir to mix in all the meat juices. Take a small taste — if it needs a pinch of salt or pepper, add a little. Remember the soup mix is already salty, so don’t overdo it. Put the creamy mushroom sauce on your pork slices and add some more on your side dish too. Make sure not to waste any of the tasty sauce!
