Tuesday, September 20, 2011

Recipe: Pork Tenderloin with Creamy Dijon Mustard Sauce

I took a much-needed and well-deserved day off today and headed to the grocery store to get cookin'.  Now that it's getting colder and I'm getting lazier, I am HIGHLY relying on my biffle, the CrockPot,to get me through the fall and winter. 

This recipe is actually borrowed from AllRecipes.com.  I was in the supermarket and the pork tenderloin was on sale and lookin' good, so I immediately used my AR app on my phone to plug in "pork", "slow cooker" and "main dish".  I had all of the other ingredients at home so this worked perfectly! Here's what you need:

1 tablespoon extra-virgin olive oil, or more as needed
2 1/2 pounds whole pork tenderloins
salt and black pepper to taste
1/4 teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1/4 cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
1/4 cup sour cream

 I have only recently started eating pork again after years of shunning 'the other white meat' (except for bacon...which is in its own food group...i mean really).  But i really like boneless pork tenderloin because they're fairly lean and can easily be substituted in a ton of chicken recipes when chicken gets boring.  Start with thin, boneless pork cutlets if you're easing back into pork.  It'll still take me a while to eat a pork chop.

Season pork with S&P and garlic powder.  Add EVOO to skillet and turn to medium heat.  Once hot, sear pork on each side until browned, 5-6 minutes per side.  *THE PORK WILL NOT BE COMPLETELY COOKED THROUGH - but that's OK because it will be in the Crock for 8 hours :)
Once pork is browned, remove from pan.  Add mushrooms and garlic to pan and cook until softened.  Meanwhile, add white wine to your slow cooker, adding mushrooms and onions when cooked.  Place pork on top of onion and mushroom mixture.
In a small bowl, combine mustard, cream of mushroom soup, and sour cream.  Mix well and pour on top of pork, completely covering.  Cover the Crock and heat on low 7-8 hours.  

OK, so admittedly not the prettiest meal.  But it tastes SOOOO good! The tenderloin shreds like a pulled pork and the sauce is creamy and delish served over rice.  I'd add a little salt about an hour left in the cooking cycle and maybe a splash of hot sauce to garnish...but otherwise, perfection and SO EASY! 

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