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