Variations & Tips
For a slightly richer flavor, you can substitute beef broth for the water (keep the same amount) or add 1 tablespoon of Worcestershire sauce to the soup mixture—this will deepen the savory notes without adding any extra steps. If you prefer a lighter sauce, use a condensed cream of celery soup instead of cream of mushroom.
To add a touch of sweetness, scatter 1 small sliced onion or 1/2 cup sliced carrots around the pork before pouring on the soup mixture; they’ll soften into the sauce as it cooks. If your tenderloin is on the larger side (closer to 2 pounds), plan on the longer end of the cooking time and confirm doneness with a thermometer.
Food safety tips: Always keep raw pork refrigerated until you’re ready to cook, and avoid letting it sit at room temperature for more than 30 minutes. Use a dedicated cutting board and knife for raw meat, and wash them (and your hands) thoroughly with hot, soapy water before handling other ingredients. The USDA recommends cooking pork to a minimum internal temperature of 145°F (63°C) followed by a short rest; in a slow cooker, the meat will often go higher, which is fine for tenderness. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steaming before serving.
