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.
5 More Bites 
Yummy!! We love pork at our house. I am going to make this – this week!!!
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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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