Slow-Cooker Pork Tenderloin with Bacon and Mushroom Gravy
4 slices applewood smoked bacon, chopped
1 package (8 oz) baby bella mushrooms, sliced
2 teaspoons finely chopped garlic (about 2 cloves)
1 pork tenderloin (1 1/4 lb), trimmed of silver skin
1/4 teaspoon pepper
3 tablespoons butter
1 can (18 oz) Creamy mushroom soup
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon cornstarch
1 tablespoon water
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to a paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to a medium bowl.
2. Season pork tenderloin with pepper. Heat 1 tablespoon of butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in a bowl; mix well. Pour on top of pork in slow cooker.
3. Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145F. Remove from slow cooker to cutting board; cover and keep warm.
4. In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
5. Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.
Mashed potatoes is a great side dish to serve with this slow-cooker pork.
Cooked green beans are a great addition to complete your meal.