1. Season the Pork
Lightly salt and pepper the pork tenderloin.
2. Layer in Slow Cooker
Place pork in the bottom of the slow cooker.
In a bowl, whisk cream of mushroom soup, wine (or broth), and Dijon mustard until smooth.
Pour evenly over pork—do not stir.
3. Cook Low & Slow
Cover and cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours), until pork reaches 145°F internally.
Do not overcook—tenderloin dries out past 150°F.
4. Rest & Serve
Remove pork; let rest 5–10 minutes.
Slice into medallions.
Spoon warm sauce from the slow cooker over top.
Serving Suggestions
Classic pairings: Garlic mashed potatoes, buttered egg noodles, or roasted baby potatoes
With veggies: Green beans almondine, roasted carrots, or sautéed spinach
For sopping: Crusty baguette or soft dinner rolls
Drink pairing: Chardonnay, Pinot Noir, or sparkling water with lemon
Make-Ahead & Storage Tips
Fridge: Keeps up to 3 days—sauce deepens in flavor overnight.
Freeze: Freeze cooked pork + sauce up to 2 months; thaw and reheat gently.
Prep ahead: Mix sauce morning-of; refrigerate until cooking.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF cream of mushroom soup (like Campbells GF) and GF broth.
Q: No wine?
A: Substitute with chicken broth + 1 tsp apple cider vinegar for brightness.
Q: Can I add garlic or herbs?
A: Absolutely! A clove of minced garlic or sprig of thyme enhances depth—but still counts as “4-
ingredient” in home tradition.
