In a medium bowl, whisk together mustard, wine, garlic, rosemary, salt and pepper.
Place tenderloin in a large slow cooker; pour mustard/wine mixture over the tenderloin then toss the sliced mushrooms on top. Cover and cook on LOW for 8 to 10 hours.
Notes
SERVING SUGGESTION: Faux-Tay-Toes (see Day 2 directions) and steamed kale.NUTRITION: per serving: 234 Calories; 6g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 698mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 5