Mushroom Pork Tenderloin

Mushroom Pork Tenderloin 

2 pork tenderloins (1 lb each) They come packed together

1 can (10-3/4 oz) condensed golden mushroom soup, undiluted

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted

1 can(10-1/2 oz) condensed French onion soup, undiluted

Place both tenderloins in crockpot.

In a bowl, combine the soups; stir until smooth. Pour over pork.  I must say, even though this looks pretty gross, the smell is great, but over powering.  Give it a chance.  It’s well worth it!!

Cover and cook on low for 8-10 hours or until the meat is tender.

The kids love to have mashed potatoes (the gravy left in the crock is excellent over the potatoes!) and a favorite veggie along with this!

* This recipe makes enough meat for three separate dishes (for my family of 5).  After cooking the 2 lbs. I use 1 lb. of the tenderloin for this dish.  Then I shred and store the other 1 lb. & reserved ‘gravy’ in the fridge until I’m ready to use it again (probably within 3-4 days).  I like to make Pork Fajitas & Pulled Pork Sandwiches.

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2 thoughts on “Mushroom Pork Tenderloin

  1. I made this today and I really liked it. I did modify it according to what I had on hand.I used a pork roast – not the tenderloin. I didn’t have French onion soup so what I did was sliced a whole onion and then boiled it until translucent in a can of beef stock. I used a can of Cream of Mushroom Soup and a can of Cream of Celery Soup and a large can of mushrooms.The only bad thing about this is that the house smelled so good at 9am when I was boiling the onions, my mouth watered all day.

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