This is one of those non-photogenic dishes that REALLY tastes so much better than it looks. Another selling point is it is cooked in your slow cooker. After enjoying a wonderful meal, I often wonder why I do not use my slow cooker more often.
This was a rather large tenderloin I was able to get on sale. Trim the pork loin of most of the fat and all of the silver skin.
Liberally season with pork seasoning on both sides.
Sear the pork loin in a large skillet preheated over medium high heat using 1/3 cup canola oil. Approximately 5 to 6 minutes per side.
While the pork is searing pour one can of cream of mushroom soup into your slow cooker, along with two cans of chicken broth. Add one envelope of ranch salad dressing mix (dry) and 1/4 teaspoon crushed red pepper flakes and 2 cloves of minced garlic.
Place the seared pork into the slow cooker, cover and set to 4 - 6 hours or cook on high for 2 hours and low for 4 hours.
After 6 hours, remove pork loin from slow cooker and allow to rest. While the loin is resting, ladle the gravy into a sauce pan and thicken with flour or cornstarch and season to taste. I thickened our gravy with a little flour and seasoned with salt, pepper and Herbs de Provence.
Creamy Parmesan risotto and steamed mixed vegetables made this an excellent meal!