Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma.

Mushroom Pork TenderloinThis mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says¬† a word. Perfect! I could sit down and eat a bowl of the mushroom gravy by itself, actually.

We served this with garlic mashed potatoes and roasted carrots. Also try my crazy-yummy pork medallions in mushroom Marsala sauce.

Mushroom Pork Tenderloin
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 pork tenderloins, trimmed
  • 2 tablespoons oil, divided
  • 2 (10 3/4 ounce) cans cream of mushroom soup
  • 2 (10 3/4 ounce) cans golden mushroom soup
  • 2 (10 3/4 ounce) cans French onion soup
  • 8 ounces fresh mushrooms, sliced (any variety will do)
  • A few pinches of dried thyme
  1. Add 1 tablespoon of the oil to a Dutch over high heat.
  2. Add the tenderloins and quickly sear on all sides. You're not trying to cook them, just get a little color.
  3. Reduce heat to medium-low.
  4. Combine soups on a bowl and pour into the Dutch oven.
  5. Cover and cook for 4 hours or until pork begins to fall apart.
  6. Heat remaining oil over high heat in a small skillet.
  7. Add the mushrooms. Stirring, saute the mushrooms until they start to soften.
  8. Remove mushrooms from heat and sprinkle with thyme. Toss to mix.
  9. Add mushrooms to Dutch oven and stir. Cook 30 minutes-1 more hour until the pork completely falls apart.
  10. Remove any large pieces of pork and chop or shred. Return them to the pot.
  11. Serve with mashed potatoes and loads of the gravy.

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