Pork Tenderloin with Creamy Dijon Sauce

1. Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.

2. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.

3. Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Calories 209 kcal 10%

Carbohydrates 6.1 g 2%

Cholesterol 64 mg 21%

Fat 8.9 g 14%

Fiber 0.5 g 2%

Protein 23.8 g 48%

Sodium 442 mg 18%