Pork Tender With Mushroom & Dijon Sauce

I love cooking with fresh mushrooms. Mmmm.
Brown that meat.

Make your mushroom sauce, made with a mix of white wine, sour cream,

dijon, onions, oil, and yes, a can of cream of muchroom.

Toss it in the crock, set the thermo and walk away.

Rich, creamy, and good. Although - the meat was a bit dry. I stopped the cooking 20 degrees before well done, so it shouldn't have dried up. Not sure what happened. Maybe I browned it too long? But then that only takes a couple minutes. Who knows. It was still very filling and the sauce was awesome.

I also made a daring blend of Dubliner, Pepperjack and Cheddar mac n' cheese. Very filling! It made my 38 minute workout very hard. Can't decide between making pizza, or pasta primavera for tonight.