Slow Cooker Herb-Crusted Pork Tenderloin
This tender and juicy slow cooker pork tenderloin is coated with aromatic herbs and topped with a rich, creamy Dijon sauce, making it an ideal comforting dinner for family gatherings.
Equipment
- 1 slow cooker
- 1 skillet
- 1 mixing bowl
- 1 saucepan
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried rosemary
- 1 teaspoon dried sage
- 1 cup chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons butter
- 1/2 cup white wine
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Combine garlic powder, salt, black pepper, rosemary, and sage in a small bowl and rub evenly over the pork tenderloin.
- Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until golden brown, about 3 to 4 minutes per side.
- Place the seared pork in the slow cooker and pour chicken broth around it, taking care not to wash off the seasoning.
- In a separate bowl, whisk together Dijon mustard, butter, and white wine until smooth, then pour over the pork in the slow cooker.
- Cover the slow cooker and cook on low for 6 to 8 hours until the pork is tender and easily shreds with a fork.
- Remove the pork from the slow cooker and set aside. In a saucepan, whisk cooking liquid with heavy cream and flour over medium heat until the sauce thickens.
- Stir in chopped thyme and parsley, then slice the pork and drizzle the creamy Dijon sauce over each portion before serving.
Notes
- Use fresh herbs for enhanced flavor if possible.
- Store leftovers in an airtight container for up to 3 days.
- Substitute chicken broth with vegetable broth for a lighter sauce.