There are pork tenderloin recipes that require brining, searing, and constant monitoring. And then there is this 5-ingredient slow cooker creamy mushroom pork tenderloin. It is the kind of dinner that tastes like you spent hours in the kitchen but comes together with almost no effort. The pork becomes incredibly tender and juicy as it simmers in a rich, savory mushroom sauce, and the slow cooker does all the work. It is elegant enough for company yet easy enough for a busy weeknight.
This creamy mushroom pork tenderloin is pure comfort food. The combination of cream of mushroom soup, sour cream, and a packet of onion soup mix creates a velvety, savory sauce that coats every slice of pork. The mushrooms add an earthy, umami depth. Serve it over mashed potatoes, rice, or egg noodles to soak up every drop of that luscious gravy.
Why You Will Love This Recipe
· Only Five Ingredients: Pork tenderloin, cream of mushroom soup, sour cream, onion soup mix, and mushrooms.
· True Dump-and-Go: No searing required (though recommended).
· One Slow Cooker, Minimal Cleanup.
· Tender, Juicy Pork Tenderloin.
· Rich, Creamy Mushroom Sauce.
· Great for Weeknights or Entertaining.
· Low-Carb and Keto-Friendly.
· Freezer-Friendly.
Ingredients List
· 1 ½ to 2 lbs pork tenderloin (about 2 tenderloins)
· 2 cans (10.5 oz each) condensed cream of mushroom soup
· 1 cup sour cream (full-fat recommended)
· 1 packet (1 oz) dry onion soup mix (such as Lipton)
· 8 oz cremini or white mushrooms, sliced
· Optional: ½ teaspoon black pepper
· Optional: Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Pork
Pat the pork tenderloins dry with paper towels. If desired, season with black pepper. There is no need to add salt—the onion soup mix adds plenty.
Step 2: Sear the Pork (Optional but Recommended)
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork tenderloins for 2-3 minutes per side until browned. Searing adds flavor, but you can skip this step for a truly hands-off meal.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth.
Step 4: Layer the Slow Cooker
Place the sliced mushrooms in the bottom of a 6-quart or larger slow cooker. Place the pork tenderloins on top of the mushrooms. Pour the sauce mixture over the pork and mushrooms.
Step 5: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The pork is ready when it is fork-tender and reaches an internal temperature of 145°F.
Step 6: Rest and Serve
Carefully remove the pork from the slow cooker and let it rest for 5-10 minutes. Slice the pork into medallions. Serve with the creamy mushroom sauce spooned over the top. Garnish with fresh parsley if desired.
Cooking Tips and Pro Tips for Best Results
· Use pork tenderloin, not pork loin: Pork tenderloin is long, thin, and lean. It cooks quickly and stays tender. Pork loin (roast) is larger and requires longer cooking.
· Do not overcook: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer and remove from the slow cooker at 145°F.
· Sear for deeper flavor: While not required, browning creates complex, savory notes that you cannot achieve from slow cooking alone.
· Use full-fat sour cream: Low-fat sour cream can curdle or separate. Full-fat sour cream creates a stable, creamy sauce.
· Add a splash of broth: If the sauce seems too thick at the end, stir in ¼ cup of chicken broth or milk.
· Make it a complete meal: Add 1 ½ lbs of baby potatoes (halved) during the last 2 hours of cooking. They will cook in the creamy sauce and become incredibly flavorful.
Variations and Substitutions
· Creamy Mushroom Chicken: Substitute the pork with 1 ½ lbs of boneless, skinless chicken breasts or thighs. Cook on low for 3-4 hours.
· Garlic Mushroom Pork: Add 4 cloves of minced garlic to the sauce. The garlic adds a savory, aromatic punch.
· Herb Mushroom Pork: Add 1 teaspoon of dried thyme or rosemary to the sauce. The herbs add an earthy, aromatic note.
· Creamy Mushroom Pork with Noodles: Serve the pork and sauce over buttered egg noodles or pasta.
· Low-Sodium Version: Use low-sodium cream of mushroom soup and low-sodium onion soup mix (or make your own).
· Gluten-Free Version: Use a gluten-free condensed cream of mushroom soup (Pacific Foods makes one). Ensure your onion soup mix is gluten-free or make your own.
Serving Suggestions
This creamy mushroom pork tenderloin is all about that rich, savory sauce. Serve it:
· Over Mashed Potatoes: The classic pairing. Creamy potatoes with mushroom sauce is pure comfort.
· Over Rice or Cauliflower Rice: A simple, neutral base.
· Over Egg Noodles: Wide noodles catch the sauce beautifully.
· With Roasted Vegetables: Green beans, asparagus, or Brussels sprouts.
· With Crusty Bread: Essential for sopping up every drop of sauce.
Pair with:
· A simple green salad
· Steamed peas or carrots
· A glass of white wine (Chardonnay or Pinot Grigio)
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it sits. Add a splash of milk or broth when reheating.
Freezer:
Freeze in a freezer-safe container for up to 2 months. The texture of the sauce may change slightly, but the flavor remains good. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Reheat in a covered skillet over medium-low heat for 8-10 minutes, adding a splash of broth to restore creaminess.
· Microwave: Heat individual portions for 60-90 seconds.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 480
· Protein: 38g
· Fat: 28g
· Saturated Fat: 12g
· Carbohydrates: 16g
· Fiber: 1g
· Sugar: 5g
· Sodium: 1080mg (varies by soups and seasoning)
· Iron: 15% DV
Frequently Asked Questions (FAQ)
1. Can I use pork loin instead of tenderloin?
Not recommended. Pork loin is larger and thicker and requires longer cooking. If you use pork loin, cut it into 2-inch chunks and increase the cooking time to 6-8 hours on low.
2. Can I use fresh mushrooms instead of canned?
Yes. Use 8 oz of fresh cremini or white mushrooms, sliced. Add them raw to the slow cooker. Fresh mushrooms have a better texture and more flavor.
3. Why is my sauce grainy?
Grainy sauce usually comes from using low-fat sour cream or overheating. Use full-fat sour cream. Cook on low, not high. Whisk the sauce vigorously at the end to smooth it out.
4. Can I make this recipe in the oven?
Yes. Preheat the oven to 375°F (175°C). Sear the pork in an oven-safe skillet. Mix the sauce and pour over the pork. Bake for 20-25 minutes, until the pork reaches 145°F.
5. Can I add vegetables to this dish?
Absolutely. Add 2 cups of baby carrots, sliced celery, or quartered potatoes along with the mushrooms. The vegetables will cook in the creamy sauce and become tender and flavorful.
6. How do I make my own onion soup mix?
Combine ¼ cup dried minced onion, 2 tablespoons beef bouillon powder, 1 teaspoon onion powder, ½ teaspoon parsley flakes, ½ teaspoon celery seed, ½ teaspoon paprika, and ¼ teaspoon black pepper. Use 2 tablespoons of this mix in place of one packet. Store the rest in an airtight jar.