4-Ingredient Slow Cooker Papa's Sunday Feast Directions:
Place the trimmed pork tenderloin in the bottom of a large slow cooker.
Sprinkle the dry onion soup mix evenly over the pork, coating the top and sides as much as possible.
In a small bowl or measuring cup, stir together the reduced-fat condensed cream of mushroom soup and low-sodium chicken broth until mostly smooth.
Pour the soup mixture over the pork, letting some of the sauce run down around the sides.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the pork is tender and easily shreds with a fork.
Transfer the pork to a cutting board and shred it into rustic pieces. Stir the sauce in the slow cooker until smooth, then return the shredded pork to the sauce and gently toss until coated.
Keep on WARM until ready to serve. Serve the pork and savory mushroom gravy over mashed potatoes, rice, cauliflower mash, or egg noodles, as desired.
WW Points Calculation
Lean pork tenderloin, visible fat trimmed: 0.00 points
Dry onion soup mix, 1 packet: 3.00 points
Reduced-fat condensed cream of mushroom soup, 10.5 ounces: 5.00 points
Low-sodium chicken broth, 1 cup: 0.00 points
Points Information
Total Points: 8.00 points
Servings: 6 servings / about 2/3 cup pork with gravy
Points per serving: 1.33 points
Nutrition Information
Calories: 210
Protein: 32 g
Carbohydrates: 7 g
Fat: 4 g
Fiber: 0 g
Sugar: 2 g
Sodium: 690 mg
I'm waiting for your comments! Enjoy!
