Slow Cooked Mushroom Pork Tenderloins
Tender, juicy, and packed with savory flavor, Slow Cooked Mushroom Pork Tenderloins is the ultimate comfort food that’s as easy to prepare as it is impressive to serve. This recipe combines perfectly seasoned pork tenderloins with a rich, creamy mushroom sauce made from sautéed cremini mushrooms, onions, garlic, and a hint of Worcestershire for depth. The slow cooker does all the work, ensuring the pork becomes irresistibly tender while the sauce thickens to luxurious perfection. Finished with a cornstarch slurry for just the right texture and optionally garnished with fresh thyme, this dish makes a fantastic centerpiece for weeknight dinners or special occasions. Serve over mashed potatoes, rice, or with crusty bread to soak up every drop of the velvety mushroom gravy. Keywords: slow-cooked pork, pork tenderloins, creamy mushroom sauce, comfort food recipe, easy slow cooker meals.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 4 cloves (minced) Garlic
- 8 ounces (sliced) Cremini mushrooms
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon (optional, for garnish) Fresh thyme
Instructions
Season the pork tenderloins evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear each pork tenderloin on all sides until browned (about 2-3 minutes per side). Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for about 3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-5 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
Stir in the heavy cream and Worcestershire sauce, then remove the skillet from heat.
Place the seared pork tenderloins into a slow cooker. Pour the mushroom and cream mixture over the pork.
Cover the slow cooker and cook on low for 4-5 hours, or until the pork is tender and cooked through (145°F internal temperature).
About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
Once the sauce is thickened, slice the pork tenderloins and serve with the creamy mushroom gravy spooned over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 973 mg | 21% | |
*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.
