December 12, 2008

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.

2 comments:

Sherri - KaysvilleMomma said...

Yummy!! We love pork at our house. I am going to make this - this week!!!

Sherri - KaysvilleMomma said...

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.