Mushroom Pork Tenderloin

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

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

I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon.

Mushroom Pork Tenderloin

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 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


  • Add 1 tablespoon of the oil to a Dutch over high heat.
  • Add the tenderloins and quickly sear on all sides. You're not trying to cook them, just get a little color.
  • Reduce heat to medium-low.
  • Combine soups on a bowl and pour into the Dutch oven.
  • Cover and cook for 4 hours or until pork begins to fall apart.
  • Heat remaining oil over high heat in a small skillet.
  • Add the mushrooms. Stirring, saute the mushrooms until they start to soften.
  • Remove mushrooms from heat and sprinkle with thyme. Toss to mix.
  • Add mushrooms to Dutch oven and stir. Cook 30 minutes-1 more hour until the pork completely falls apart.
  • Remove any large pieces of pork and chop or shred. Return them to the pot.
  • Serve with mashed potatoes and loads of the gravy.

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