Cut pork 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. (Pre-cooking is optional)
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!