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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.
Course Main
Cuisine American
Keyword mushroom, pork
Prep Time 15 minutes minutes
Cook Time 5 hours hours 20 minutes minutes
Total Time 5 hours hours 35 minutes minutes
Servings 6
Calories 900 kcal
Add 1 tablespoon of the oil to a Dutch oven 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.
Calories: 900 kcal | Carbohydrates: 12 g | Protein: 135 g | Fat: 31 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 403 mg | Sodium: 1760 mg | Potassium: 2757 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 25 IU | Vitamin C: 1 mg | Calcium: 52 mg | Iron: 8 mg