Pork Tenderloin in Mushroom Sauce

*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry! 

3 pounds pork tenderloin
4 tablespoons My Favorite Roast Seasoning Blend
10.75 oz can cream of mushroom soup
10.75 oz can golden mushroom soup
10.75 oz can French Onion Soup
4 oz can sliced mushrooms


  1. Place the tenderloin in a 6 quart slow cooker.
  2. In a small bowl combine the remaining ingredients.  Mix well and pour over tenderloin. 
  3. Cook on low for 6 hours or high for 4 hours, or until the tenderloin is no longer pink in the center.  
  4. Remove tenderloin when done and place on a platter.  Slice into 1/2 inch thick pieces, drizzle with sauce and serve.  
Serves 6

Go ahead and make extra tenderloin so you are sure to have some left for another meal.  You can put 2-3 tenderloins in the 6 quart slow cooker at one time.  No need to increase the other ingredients.  Take the remaining pork and shred it, saving it in 2 cup portions. Another day use the pork to make Sloppy Pork Sandwiches.  Just reheat the shredded pork with one can cream of celery soup and one small onion finely diced.  As mixture heats, add water a little at a time to bring to desired consistency.  Serve on toasted hamburger buns.
Meal Trail Ideas:
Sloppy Pork Sandwiches

Fill the Freezer:Dinner's In the Bag!
Fill a gallon sized freezer bag (or 2!) with the list of ingredients, remove extra air from the bag, seal and squish to combine.  Label the bag with the recipe name and date. Lay flat in freezer and store for another day. To prepare, thaw enough to remove from the bag and follow directions for slow cooker or baking.  Fill as many bags as you like!

Get the Kids Cooking:
Making frozen meals in a bag is a great time to get the kids involved.  They can fill bags, squish bags or even label bags if old enough.  Line up the supplies and let them help!

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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