Slow Cooker Herb-Crusted Pork Tenderloin Recipe
This Slow Cooker Herb-Crusted Pork Tenderloin recipe features a tender and flavorful pork tenderloin seasoned with garlic, rosemary, and sage, seared to perfection, and slow-cooked in a savory broth with Dijon mustard and white wine. Finished with a creamy herb sauce, it’s an easy and elegant main course that’s perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Pork and Seasoning
- 1 pork tenderloin about 1.5 pounds
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried sage
Cooking and Sauce
- 2 tbsp olive oil
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp butter
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
Instructions
- Season the Pork: Rub the pork tenderloin evenly with garlic powder, salt, black pepper, dried rosemary, and dried sage to infuse the meat with herbaceous and savory flavors.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until it achieves a golden brown crust, about 2-3 minutes per side. This step locks in juices and adds depth of flavor.
- Transfer to Slow Cooker: Place the seared pork tenderloin into your slow cooker and pour in 1 cup of chicken broth around the meat to keep it moist during slow cooking.
- Add Dijon Mixture: In a small bowl, combine Dijon mustard, butter, and white wine. Pour this flavorful mixture over the pork in the slow cooker to enrich the cooking liquid and enhance the final taste.
- Slow Cook the Pork: Cover and cook on LOW for 8 hours until the pork is tender and cooked through, allowing flavors to meld beautifully.
- Rest the Pork: Remove the pork from the slow cooker and allow it to rest for a few minutes to let the juices redistribute for moist slices.
- Prepare the Sauce: Pour the cooking liquid into a saucepan and bring it to a simmer over medium heat. Gradually whisk in the heavy cream and all-purpose flour until the sauce thickens to a creamy consistency.
- Add Fresh Herbs: Stir in fresh chopped thyme and parsley to brighten the sauce and add fresh herbal notes.
- Serve: Slice the pork tenderloin and drizzle generously with the creamy Dijon and herb sauce for an elegant and comforting presentation.
Notes
- Searing the pork before slow cooking adds important flavor and texture but can be skipped for convenience; however, the dish will be less rich.
- If you prefer a thicker gravy, increase the flour to 1.5 tablespoons and adjust the cream accordingly.
- Use fresh herbs if possible, but dried herbs can be substituted at about one-third the amount.
- Allow the pork to rest after cooking to ensure juicy, tender slices.
- Serve with mashed potatoes or roasted vegetables to complement the creamy sauce.
