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Slow Cooker Pork Tenderloin

Tender, flavorful pork tenderloin cooked in a creamy mushroom and onion soup sauce that practically falls apart with minimal effort.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 pounds pork tenderloin, silver skin removed
  • 1 packet onion soup mix
  • 1 can cream of mushroom soup (10.75 oz)
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Salt to taste

Method
 

  1. Pat the pork tenderloin completely dry with paper towels, then rub it all over with garlic powder, paprika, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned pork on all sides until golden brown, about 2-3 minutes per side.
  3. In a mixing bowl, whisk together the cream of mushroom soup, onion soup mix, and chicken broth until smooth.
  4. Place the seared pork in your slow cooker and pour the sauce mixture over top, ensuring the meat is mostly covered.
  5. Cook on low for 4-6 hours. The pork is done when it reaches an internal temperature of 145°F and shreds easily with a fork.
  6. Let the pork rest for 5 minutes before slicing against the grain.

Notes

Start this recipe in the morning before work for dinner when you return. Don't skip the searing step for crucial flavor depth. Avoid cooking on high heat to prevent tough, stringy pork. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth to maintain moisture.