This recipe was submitted by J. N. of Cool, who says, “This crockpot recipe is so easy and yet so delicious. Enjoy tender meat with a delicious sauce to serve over rice or potatoes. Try it, I hope you’ll like it. I created the recipe myself.”
Slow Cooker Mushroom Pork Tenderloin
Ingredients
2 pork tenderloins (1 pound each)
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can French onion soup, undiluted
Directions
1. Place pork in a slow cooker. In a bowl, combine the soups; stir until smooth. Pour over pork.
2. Cover and cook on low for 4-5 hours or until the meat is tender.
3. Serve with mashed potatoes or egg noodles.
Questions for the cook
K. L. of Pilot Hill asks:
Q: “What is the origin of the croissant, my favorite type of yeast roll? I always thought it was a creation of the French due to its French name, but someone told me it was invented in the Middle East; do you know?”
A: It’s quite an interesting story. The origin of this flaky, buttery-rich yeast roll dates back to 1686 when Austria was at war with Turkey. In the dead of night a group of Austrian bakers, hearing the Turks tunneling under their kitchens, spread the alarm that subsequently led to the Turkish defeat.
In turn, the vigilant bakers were awarded the privilege of creating a commemorative pastry in the shape of the crescent, like the one pictured on the Turkish flag. Croissant is the French word for crescent.
Originally croissants were made from a rich bread dough. In the early 1900s a creative French baker had the inspiration to make it with a dough similar to puff pastry.
Croissants can be made with buttered layers of yeast dough or puff pastry. They are sometimes stuffed with a stick of chocolate or cheese before being rolled into a crescent shape and baked.
Croissants are generally thought of as breakfast pastries but are now often used for sandwiches or as a meal accompaniment.
A helpful hint
If you’re ever unsure about the meaning of a term in a recipe, this list may help:
Beat — To make a mixture smooth by rapidly mixing with an electric mixer, fork, spoon or wire whisk.
Combine — To place several ingredients in a single bowl and thoroughly mix.
Cream — To beat butter, margarine or shortening alone or with sugar, using a spoon or mixer until it is light and fluffy.
Moisten — To add enough liquid to dry ingredients while stirring to make a wet but not runny mixture.
Soft peaks — To beat cream or egg whites until soft, rounded peaks form when the beaters are lifted.
Whip — To beat rapidly by hand or with an electric mixer to add air and increase volume.
The Link LonkMarch 22, 2021 at 03:06PM
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The Country Kitchen: Slow Cooker Mushroom Pork Tenderloin - gtgazette.com
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