This 5-ingredient slow cooker creamy mushroom pork tenderloin is the kind of set-it-and-forget-it supper that fits right into a busy farm day or a long workday in town. You quite literally throw a raw pork tenderloin in the pot, add four everyday pantry ingredients, and let the slow cooker do the work. It reminds me of the kind of comforting, no-fuss meals Midwestern home cooks leaned on when church potlucks and weeknight dinners needed something warm and filling, but nobody had time to fuss with fancy techniques. The pork turns out fork-tender and bathed in a cozy, mushroom-studded cream sauce that tastes like it simmered on Grandma’s stove all afternoon.
Serve thick slices of the creamy mushroom pork tenderloin over fluffy mashed potatoes, buttered egg noodles, or steamed white rice so they can soak up every bit of that sauce. A simple side of green beans, peas, or a tossed salad balances the richness nicely. Warm dinner rolls or a slice of crusty bread are perfect for mopping the slow cooker clean, and if you like, a sprinkle of chopped fresh parsley at the table brightens both the look and flavor.
5-Ingredient Slow Cooker Creamy Mushroom Pork TenderloinServings: 6
Ingredients
1 (1 1/2- to 2-pound) raw pork tenderloin, trimmed
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 cup sliced fresh mushrooms (white or cremini)
1/2 cup sour cream
Directions
Place the raw pork tenderloin in the bottom of a 4- to 6-quart slow cooker, laying it flat so it sits snugly in the center.
In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined and mostly smooth.
Scatter the sliced fresh mushrooms over and around the pork tenderloin in the slow cooker.
Pour the soup and onion mixture evenly over the pork and mushrooms, covering the top of the tenderloin so it is mostly coated in the beige, creamy, speckled sauce.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork tenderloin is very tender and reaches at least 145°F in the thickest part when checked with a meat thermometer.
When the pork is done, carefully transfer the tenderloin to a cutting board and tent it loosely with foil to rest for about 5 to 10 minutes.
While the pork rests, stir the sour cream into the hot mushroom sauce left in the slow cooker until the sauce is smooth and creamy. Taste and adjust seasoning with a little salt and black pepper if desired.
Slice the rested pork tenderloin into 1/2-inch-thick slices and return the slices to the slow cooker, nestling them into the creamy mushroom sauce, or arrange the slices on a serving platter and spoon the sauce generously over the top.
Serve the creamy mushroom pork tenderloin hot with your favorite comforting sides, spooning extra sauce over each portion.
Variations & Tips
For a slightly deeper flavor, you can brown the pork tenderloin on all sides in a bit of oil in a hot skillet before placing it in the slow cooker, though the recipe is designed to work beautifully starting with raw pork right in the pot. If you prefer, substitute canned mushroom pieces and stems (drained) for the fresh mushrooms, or use cream of chicken or cream of celery soup for a different but still cozy flavor. A splash (1/4 cup) of dry white wine or chicken broth can be stirred into the soup mixture before pouring it over the pork for a looser sauce. If your family likes extra sauce, double the cream of mushroom soup and add an extra 1/4 to 1/2 cup of sour cream at the end. For lighter fare, use reduced-fat cream of mushroom soup and light sour cream, keeping in mind the sauce may be slightly thinner. Always handle raw pork with care: keep it refrigerated until you’re ready to cook, wash your hands and any surfaces or utensils that touch the raw meat, and use a clean thermometer to ensure the internal temperature reaches at least 145°F, followed by a short rest before slicing. Leftovers should be cooled promptly, refrigerated within 2 hours, and used within 3 to 4 days, reheating gently so the sour cream-based sauce doesn’t separate.
