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Slow Cooker Cream of Asparagus Pork Tenderloin Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Stasia Wimmer Boschetti

Ingredients

  • 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

Instructions

  1. 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)

  2. 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.

  3. 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!

Recipe Notes

  • Short on time, skip pre-cooking onions and browning pork
  • If you can’t find Cream of Asparagus Soup, substitute it for Cream of Mushroom Soup