Ingrédients:
2–3 lb (900 g–1.4 kg) pork tenderloin1 packet (1 oz / 28 g) dry onion soup mix1 cup beef broth1 can (10.5 oz / 298 g) cream of mushroom soup (optional, for a creamy gravy)1 medium onion, sliced3 cloves garlic, minced2 tablespoons olive oil1 tablespoon Worcestershire sauce½ teaspoon black pepper½ teaspoon dried thyme1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, to thicken the gravy)
Instructions1. Prepare the pork: Pat the pork tenderloin dry with paper towels. Season lightly with black pepper and thyme.2. Sear the meat: Heat olive oil in a skillet over medium-high heat. Brown the pork on all sides for 2–3 minutes per side.3. Prepare the onion sauce: In a bowl, whisk together the onion soup mix, beef broth, Worcestershire sauce, garlic, and optional cream of mushroom soup.4. Load the slow cooker: Place the sliced onion in the bottom of the slow cooker. Add the pork tenderloin and pour the sauce over it.5. Cook slowly: Cover and cook on LOW for approximately 3–5 hours, checking the internal temperature early to prevent overcooking. Pork tenderloin is lean and cooks faster than pork shoulder.6. Check doneness: Cook until the thickest part reaches 145°F (63°C), then rest for at least 3 minutes before slicing.7. Thicken the gravy (optional): Remove the pork. Stir the cornstarch slurry into the cooking liquid and heat until the gravy thickens.8. Serve: Slice the tender pork and spoon the savory onion gravy over the top. Serve with mashed potatoes, rice, or roasted vegetables.