Mushroom Pork Tenderloin for Crock Pot
Elevate your dinner game with this rich and comforting Mushroom Pork Tenderloin for Crock Pot—a slow cooker masterpiece designed to impress! Tender pork tenderloin is seared to golden perfection before bathing in a savory sauce of beef broth, cream of mushroom soup, soy sauce, and Worcestershire sauce, ensuring every bite is infused with deep, hearty flavors. Accented by sautéed button mushrooms, garlic, and onion, and seasoned with earthy thyme and oregano, this dish delivers an irresistible combination of meaty and umami-rich goodness. Perfectly cooked over hours for melt-in-your-mouth tenderness, it’s a hassle-free way to create a gourmet meal your family will love. Pair with mashed potatoes or steamed vegetables and finish with a sprinkle of fresh parsley for a picture-perfect plate. Ideal for busy weeknights or special occasions, this crock pot pork tenderloin recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 8 ounces Button mushrooms
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Beef broth
- 1 can Cream of mushroom soup
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Trim any excess fat or silver skin from the pork tenderloin.
Slice the mushrooms and dice the onion. Mince the garlic.
Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the seared pork tenderloin to the crock pot.
In the same skillet, add the diced onion and garlic. Sauté for 2 minutes until fragrant. Add the mushrooms, thyme, oregano, salt, and pepper, and cook for another 3-4 minutes until the mushrooms soften slightly.
Pour the sautéed vegetables into the crock pot over the tenderloin.
In a mixing bowl, combine the beef broth, cream of mushroom soup, soy sauce, and Worcestershire sauce. Whisk until well blended, then pour the mixture over the pork and vegetables in the crock pot.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the pork is tender and fully cooked.
Once done, remove the pork tenderloin and let it rest for 5 minutes before slicing.
Serve the pork tenderloin with the mushroom sauce spooned over the top and garnished with fresh parsley.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 8827 mg | 384% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 21.7 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6001 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
