Mushroom Pork Tenderloin Recipe

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"This moist pork tenderloin in a savory gravy is the best you'll ever taste," promises Donna Hughes of Rochester, New Hampshire. Prepared with canned soups, it couldn't be easier to assemble.
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • Hot mashed potatoes, optional

Nutritional Facts

1 each: 189 calories, 7g fat (2g saturated fat), 48mg cholesterol, 1153mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 17g protein

Directions

  1. Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low for 4-5 hours or until the meat is tender. Serve with mashed potatoes if desired. Yield: 6 servings.
Originally published as Mushroom Pork Tenderloin in Quick Cooking September/October 2000, p45

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Mushroom Pork Tenderloin

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 30, 2016

"Very easy and quick.served with egg noodles. Pretty srandard."

MY REVIEW
Reviewed Jan. 7, 2016

"Super easy and Tasty. I baked mine in the oven. Low temp for about 2 hours. I only made 1/2 of a pork roast. I also down sized to just 2 cans of soup. Both Hubby and I have sodium issues so for us it was a must do. This does make a nice amount of sauce and the mashed potatoes on the side. Perfect *

Janie
Taste of Home Volunteer Field Editor"

MY REVIEW
Reviewed May. 11, 2014

"It was delicious and super easy!"

MY REVIEW
Reviewed Mar. 26, 2014

"This recipe was super simple. This makes lots of gravy. I think the leftovers tasted even better than main meal first time."

MY REVIEW
Reviewed Jan. 8, 2014

"We made this dish for the first time tonight. Everyone loved it."

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