Pork Tenderloin in a Mushroom Cream Sauce

Ingredients:

1- pork tenderloin (size of your choosing)

2 -small pints of mushrooms (I did 1 white cap and 1 baby portobello) sliced

2 - small cans reduced fat/sodium Cream of Mushroom soup

1/2-can skim milk (I measured with a soup can)

1 - med-lg potato, cubed (completely optional, I used it for the starch and to help thicken)

salt, pepper, onion and garlic powder to taste

*optional* 2 pinches of red pepper flakes

Directions:

In a slow cooker pour a little of the cream of mushroom soup to cover the bottom, place tenderloin, salt, pepper, and onion and garlic powder both sides. Add sliced mushrooms and potato. Pour remaining soup and milk on top, making sure the tenderloin is well coated. "Stir" in more salt, pepper, onion powder, garlic powder and red pepper flakes if desired.

Cook on low for 6-8 hours or on high for 3-4 hours, or until pork is pull apart ready!

I served it with parmesan crusted asparagus and broccoli.

Enjoy!