Pork Tenderloin with Creamy Dijon Sauce

Pork Tenderloin with Creamy Dijon Sauce

54 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    7 h 10 m
  • Ready In

    7 h 25 m
cupcakes&wine
Recipe by  cupcakes&wine

“This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  2. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  3. Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Share It

Reviews (54)

Rate This Recipe
Dena
26

Dena

Very good easy recipe. I like other reviewers skipped browning the meat. I put all ingrediants in the crock pot and let it cook all day. It was tender and very yummy. It was much like the amazing pork tenderloin recipe on here. I think next time I will add a tad more of the dijon mustard to give it a little more kick.

Rx 2 RV
21

Rx 2 RV

Very easy and tasty... I skipped browning meat and cooking veggies before adding to the crock pot because I was throwing it together in a hurry on a work-day morning. I don't think that effected the end result too much. The only other change I made was to sub 1 clove crushed garlic for the garlic powder. I will definitely make again. Thanks! Update: 8/31/13: Upgrading the rating to 5 stars...been making this for almost a year now and it's great. I tweak the ingredients depending on what I have available, but the basic recipe is solid! It tastes even better the next day!

mauigirl
14

mauigirl

This was a very tasty slow cooker recipe. I don't think it would be anything I would serve guests, just because you cannot cut it for serving and presentation. The sauce is very good though. I recommend my tweaks. I followed step one and then deglazed the browning pan with 1/2 cup wine (instead of 1/4 cup). Then I poured the wine glaze and vegis as directed. I will definitely make this again when I need to put something together early in the day. I served it with mashed potatoes and some stir fried vegis. Rich and satisfying meal on a very busy day. Thanks cupcake!

More Reviews

Similar Recipes

Pork Tenderloin with Dijon Marsala Sauce
(509)

Pork Tenderloin with Dijon Marsala Sauce

Slow Cooker Teriyaki Pork Tenderloin
(242)

Slow Cooker Teriyaki Pork Tenderloin

Pork Tenderloin with Creamy Herb Sauce
(238)

Pork Tenderloin with Creamy Herb Sauce

Pork Tenderloin with Mustard Sauce
(212)

Pork Tenderloin with Mustard Sauce

Easy Creamy Pork Tenderloin
(110)

Easy Creamy Pork Tenderloin

Pork Tenderloin with Tomato and Pepper Sauce
(31)

Pork Tenderloin with Tomato and Pepper Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork Tenderloin with Dijon Marsala Sauce

>

next recipe:

Pork Tenderloin with Tangy Pineapple Pepper Chutney Sauce