3-Ingredient Slow Cooker Papa’s Plate
This 3-Ingredient Slow Cooker Papa’s Plate features tender pork medallions in a rich, creamy mushroom-onion gravy. Layer everything in the slow cooker for an easy comfort-food dinner with almost no hands-on work.
Ingredients
- 2 pounds boneless pork tenderloin sliced into 1-inch medallions
- 2 10.5-ounce cans condensed cream of mushroom soup straight from the pantry shelf
- 1 1-ounce packet dry onion soup mix
Instructions
- Arrange the pork tenderloin medallions in a snug, mostly single layer across the bottom of a 4- to 6-quart slow cooker, allowing a little overlap but avoiding a tall stack.
- Spoon both cans of condensed cream of mushroom soup over the pork and gently spread it around so most of the medallions are covered; do not add water, milk, broth, or anything else.
- Sprinkle the dry onion soup mix evenly over the soup-covered pork without stirring.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, keeping the lid on as much as possible.
- Check that the pork is very tender and easily cuts with the side of a fork; if using a thermometer, ensure it reaches at least 145°F, and use fully thawed pork.
- Gently stir the medallions through the creamy gravy, taking care not to break them apart, and taste before adding salt or pepper.
- Serve the pork hot with plenty of gravy spooned over mashed potatoes, buttered egg noodles, or steamed rice, along with a vegetable if desired.
Notes
Cool leftovers and refrigerate them in a covered container within two hours. Store the pork in the gravy for up to about three days. Reheat gently in the microwave, covered loosely, or in a small pan over low heat until steaming hot. If the gravy thickens, add a small splash of milk while reheating.
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