Pork Tenderloin with Creamy Dijon Sauce

Ingredients

• 10.8 ounce cream of mushroom soup canned
• 2 tablespoons dijon mustard 
• 8 ounce mushrooms fresh sliced
• 0.3 teaspoon garlic powder to taste
• 1 tablespoon olive oil extra-virgin as needed
• 1  onion chopped
• 2.5 pounds pork tenderloins whole
• 8 servings salt and pepper black to taste
• 0.3 cup cup heavy whipping cream sour
• 0.3 cup white wine 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes.
2. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
3. Pour wine into slow cooker; stir in the onion and mushrooms.
4. Place browned pork on top of the vegetables.
5. Combine mushroom soup, Dijon mustard, and sour cream in a bowl.
6. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.