Creamy Dijon Roast Pork

    Creamy Dijon Roast Pork


    80 people made this

    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.

    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.

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