Creamy Dijon Roast Pork

    7 hours 25 minutes

    By slow cooking this roast, it becomes so tender that you can just pull it apart. Cooked with onion, mushrooms, white wine, mushroom soup, Dijon and sour cream.

    81 people made this

    Serves: 8 

    • 1 tablespoon olive oil, more as needed
    • 1 1/4 kg whole pork loin
    • 1 pinch salt and black pepper, to taste
    • 1/4 teaspoon garlic powder, to taste
    • 1 onion, chopped
    • 230g fresh mushrooms, sliced
    • 1/4 cup white wine
    • 1 (400g) tin condensed cream of mushroom soup
    • 2 tablespoons Dijon mustard
    • 1/4 cup sour cream

    Preparation:15min  ›  Cook:7hours10min  ›  Ready in:7hours25min 

    1. Heat the olive oil in a frying pan over medium heat. Season pork loins with salt, pepper and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from frying pan and set aside. In the same frying pan, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
    2. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
    3. Combine mushroom soup, Dijon mustard and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

    Cook's Tip

    I would not cook on High as this will dry the meat out.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (80)


    Very good easy recipe. I like other reviewers skipped browning the meat. I put all ingrediants in the crock pot and let it cook all day. It was tender and very yummy. It was much like the amazing pork tenderloin recipe on here. I think next time I will add a tad more of the dijon mustard to give it a little more kick.  -  07 Jul 2011  (Review from Allrecipes USA and Canada)


    Very easy and tasty... I skipped browning meat and cooking veggies before adding to the crock pot because I was throwing it together in a hurry on a work-day morning. I don't think that effected the end result too much. The only other change I made was to sub 1 clove crushed garlic for the garlic powder. I will definitely make again. Thanks! Update: 8/31/13: Upgrading the rating to 5 stars...been making this for almost a year now and it's great. I tweak the ingredients depending on what I have available, but the basic recipe is solid! It tastes even better the next day!  -  28 May 2011  (Review from Allrecipes USA and Canada)


    This was a very tasty slow cooker recipe. I don't think it would be anything I would serve guests, just because you cannot cut it for serving and presentation. The sauce is very good though. I recommend my tweaks. I followed step one and then deglazed the browning pan with 1/2 cup wine (instead of 1/4 cup). Then I poured the wine glaze and vegis as directed. I will definitely make this again when I need to put something together early in the day. I served it with mashed potatoes and some stir fried vegis. Rich and satisfying meal on a very busy day. Thanks cupcake!  -  21 Jun 2011  (Review from Allrecipes USA and Canada)