Ingredients
2-4 pound Pork Tenderloin
1 white onion. chopped
2 stalks of green onion. chopped
½ cup of sliced mushrooms
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
½ tsp pepper
½ tsp tyme
½ tsp Italian seasoning
2 tbs apple cider vinegar
2 tbs olive oil
½ cup heavy whipping cream
2 tbs cornstarch
Instructions
In a crockpot, place the chopped white onion on the bottom and lay the pork tenderloin on top. Sprinkle the onion powder, garlic powder, salt, pepper, thyme, and Italian seasoning over the pork tenderloin. Drizzle the olive oil and apple cider vinegar over the pork. Place the chopped green onion over the pork. Add half of the heavy cream to the pot and make sure to drizzle it over the entire tenderloin.
Place the lid over the crockpot and set the temp to high. Allow the pork to cook for 3-5 hours or until the pork is tender. The cook time could vary depending on the thickness of the tenderloin.
Once the pork has cooked, remove it from the pot and set it aside on a tray. Add the sliced mushrooms to the pot. In a small cup, combine the remaining heavy whipping cream with the cornstarch and whisk until there are no lumps. Add the mixture to the pot and stir until it is well incorporated. Cover the crockpot with a lid and allow the sauce to cook for another hour to thicken.
A faster alternative is to transfer the sauce and the mushrooms to a pot and place it on a stovetop at medium-high heat and bring it to a simmer. Once the sauce is simmering, add the cornstarch mixture and stir until the sauce has thickened.
To serve, reheat the tenderloin in the oven for 15 minutes at 250 degrees or slice the tenderloin and reheat it in a pan. Pour the sauce over the tenderloin and enjoy!
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