I love the simplicity of this slow cooker recipe; a flavorful Cream of Asparagus and Pork Tenderloin sauce with a hint if curry served over white rice (it would be lovely over brown rice, too). It’s a slow cooker gem for anyone who wants to make something their families will love.
The sauce freezes very well. If you can’t find Cream of Asparagus Soup substitute it for Cream of Mushroom Soup. Enjoy!
Slow Cooker Pork Tenderloin Casserole
- 2 Lbs pork tenderloin
- 1 medium onion, chopped
- 1 Tbsp oil
- 2 cans condensed Cream of Asparagus or Cream of Mushroom Soup
- 1/4 cup milk
- 1 tsp curry powder
- salt and pepper, to taste
- 4-6 cups hot cooked white rice, for serving
Cut tenderloin into one inch cubes and chop onions. Heat oil in a large skillet over medium heat. Cook onion and pork tenderloin in oil about 10 minutes, turning occasionally, until meat is brown and onions are soft.
Transfer onions and meat to your slow cooker. Add condensed Cream of Asparagus or Cream of Mushroom Soup, milk, curry powder, salt and pepper to taste; mix well.
Cover and cook on low for 6 to 8 hours or until pork is cooked throughout and tender; stir occasionally. Serve casserole over white rice. Enjoy!
If you can’t find Cream of Asparagus Soup substitute it for Cream of Mushroom Soup.