MY Slow Cooker Creamy Pork Tenderloin

1 tablespoon Extra-Virgin Olive Oil, or more as needed
3 drops of Chili oil (optional)
2 pound boneless Pork Loin Roast
1 teaspoon freshly ground Black Pepper
1 teaspoon Garlic Powder
1 medium Shallot or Onion, chopped
1 tablespoon of minced Garlic
1/2 cup White Wine
1 (10.50 ounce) can condensed Cream of Mushroom soup
1 (10.75 ounce) can condensed Cheddar Cheese soup
2 tablespoons Dijon mustard
2 teaspoons of Horseradish
2 tablespoons Rosemary, crushed

1. Heat the olive oil and chili oil in a large skillet over medium heat. Season pork tenderloin with pepper and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside.

2. In the same skillet, cook onion and garlic until they brown lightly and begin to soften; 3-5 minutes. Pour wine into pan and deglaze pan with wine.

3. Place the onion, garlic and wine from the skillet into the slow cooker and place browned pork on top.

4. Combine mushroom soup, cheddar cheese soup, dijon mustard and horseradish in a bowl. Spread mixture over pork then sprinkle with rosemary.

5. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELOFRAA.