SHOCKER! I am using my slow cooker again! My good friend Allison, a fiery red-head who I adore from BYU, gave me this recipe ... and boy oh boy am I glad that she did! My husband was somewhat skeptical because he DOES NOT like mushrooms. After one bite he told me, "this is WAY good!" Super simple (as most slow cooker recipes are), yet absolutely delicious!
I split everything in half and froze the remaining half of the pork loin and half of all the soups so I can make another batch of this at a later date.
Serve over some mashed potatoes and enjoy!
Ingredients
1 Pork Loin
1 can cream of mushroom soup
1 can beefy mushroom soup
1 can golden mushroom soup
1 can french onion soup
Directions
1. Combine the four soups.
2. Place the pork loin in the bottom of the slow cooker. Put the soup combination over the pork loin.
3. Cook on low for 8 hours.
Note: If your sauce is too runny for your liking, combine 2 tablespoons corn starch with 1 1/2 tablespoons water (so there are no lumps) to your mixture during the last 30 minutes.
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