5-Ingredient Creamy Mushroom Pork Tenderloin Directions:
Place the whole pork tenderloin lengthwise in a 5- to 6-quart slow cooker, curving it slightly if needed while keeping it whole.
Scatter the sliced mushrooms evenly over and around the pork.
In a medium bowl, whisk together the condensed cream of mushroom soup, half-and-half, and dry onion soup mix until smooth.
Pour the sauce evenly over the pork and mushrooms, fully coating the top.
Cover and cook on LOW for 4 hours until the pork reaches an internal temperature of 145°F.
Transfer the pork to a cutting board and rest for 5 minutes.
Slice into 6 equal medallion portions.
Stir the sauce in the slow cooker and spoon evenly over each portion.
Serve 1 portion with about 1/4 cup sauce.
WW Points Calculation
Smithfield Fresh Pork Tenderloin: 24.00
Monterey Baby Bella Mushrooms: 0.00
Campbell’s Condensed Cream of Mushroom Soup: 15.00
Great Value Half & Half: 8.00
Lipton Recipe Secrets Onion Soup Mix: 4.00
Points Information:
Total Points: 51.00
Servings: 6 servings, 1 pork medallion portion with about 1/4 cup sauce
Points per serving: 8.50
Nutrition Information
Calories: 201
Fat: 7.4g
Protein: 25.4g
Carbohydrates: 5.6g
Sugar: 1.2g
Sodium: 537mg
I'm waiting for your comments! Enjoy!
