5-Ingredient Slow Cooker Vintage Mid-Summer Tenderloin
A tender slow cooker pork tenderloin cooked in a creamy mushroom-onion gravy with chicken broth and Worcestershire sauce. This vintage-style five-ingredient dinner is savory, simple, and perfect with mashed potatoes, rice, noodles, or summer vegetables.
Ingredients
- 1 whole pork tenderloin about 1 1/2 to 2 lb, not pork loin
- 1 packet dry onion soup mix about 1 oz
- 1 can cream of mushroom soup 10.5 oz
- 1/2 cup chicken broth
- 1 tbsp Worcestershire sauce
Instructions
- Lightly spray the inside of the slow cooker with cooking spray.
- Place the whole pork tenderloin in the bottom of the slow cooker.
- In a bowl, stir together the dry onion soup mix, cream of mushroom soup, chicken broth, and Worcestershire sauce until mostly combined.
- Pour the sauce over the pork tenderloin and spread it over the top with a spoon.
- Cover and cook on low for 4–5 hours, checking near 4 hours if your slow cooker runs hot.
- Cook until the pork is tender and easy to slice, but not falling apart.
- Transfer the tenderloin to a cutting board and let it rest for 5 minutes.
- Whisk the sauce in the slow cooker until it comes back together.
- Optional: For a thicker gravy, simmer the sauce in a small saucepan for about 5 minutes.
- Slice the pork into 1/2-inch rounds.
- Spoon the gravy over the sliced pork before serving.
Notes
Use pork tenderloin, not pork loin, for the correct cooking time. Avoid overcooking, as tenderloin is lean and can dry out.
Nutrition
Calories: 375kcal
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