Ingredients
4
slices applewood smoked bacon, chopped
1
package (8 oz) baby bella mushrooms, sliced
2
teaspoons finely chopped garlic (about 2 cloves)
1
pork tenderloin (1 1/4 lb), trimmed of silver skin
1/4
teaspoon pepper
3
tablespoons butter
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1
tablespoon chopped fresh sage leaves
2
teaspoons chopped fresh rosemary leaves
1
tablespoon cornstarch
1
tablespoon water
Additional chopped fresh sage leaves and rosemary leaves for garnish, if desired
Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 12 to 14 minutes or until bacon is crispy and browned. With slotted spoon, transfer cooked bacon to paper towel-lined plate. Add mushrooms to skillet with bacon drippings; cook over medium heat 5 to 6 minutes or until mushrooms are tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to medium bowl.
Season pork tenderloin with pepper. Heat 1 tablespoon of the butter in skillet; add pork and cook 1 to 2 minutes on each side or until browned. Transfer pork to slow cooker. Add cooked bacon, soup, sage and rosemary to mushroom mixture in bowl; mix well. Pour on top of pork in slow cooker.
Cover; cook on Low heat setting 3 to 3 1/2 hours or until thermometer inserted in center of pork reads at least 145°F. Remove from slow cooker to cutting board; cover and keep warm.
In small bowl, mix cornstarch and water; stir into mushroom gravy in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly and thickened. Stir in remaining 2 tablespoons butter.
Slice pork and serve with mushroom gravy. Garnish with additional chopped sage and rosemary. Serve with mashed potatoes.
