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!