1 pork tenderloin roast
1 box Lipton dry onion mushroom soup mix (2 envelopes)
1 (23 oz.) can Campbell's cream of mushroom soup (family size)
2/3 can water (use empty soup can)

In the Crock-Pot - mix together both envelopes of dry onion mushroom soup mix with 1 large can of cream of mushroom soup. Add 2/3 can of water.

Note: Don't add too much water - you want it to be thicker than soup... You can add more water if needed later, after it cooks for a while.

Whisk it up until creamy - add the pork tenderloin to the Crock-Pot.

Cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.

Serve over rice or with mashed potatoes, warm rolls and green beans.

Submitted by: Wendi Kempf