Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce is a luxurious, melt-in-your-mouth main dish perfect for holidays, family gatherings, or an elegant yet effortless weeknight dinner. This recipe combines the ease of slow cooking with the sophistication of a restaurant-style sauce. The pork is coated with an aromatic blend of herbs and spices, slow-cooked until tender and juicy, then finished with a quick pan sear to develop a golden, flavorful crust.
The star of the dish is the rich, silky Dijon and herb sauce,made separately on the stovetop for maximum flavor and creamy consistency. With notes of garlic, thyme, rosemary, Dijon mustard, and a touch of cream, this sauce elevates every slice of pork to gourmet perfection. The contrast of savory herb-crusted pork and luxurious sauce makes this dish unforgettable. Serve it over mashed potatoes, roasted vegetables, rice, or tender noodles for a complete, satisfying meal.
Ingredients
For the Pork Tenderloin:
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard (for coating)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika (optional for color)
For the Slow Cooker:
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 small onion, sliced
For the Creamy Dijon and Herb Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional for texture)
- ½ cup chicken broth (from slow cooker or fresh)
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh parsley for garnish
Preparation
Step 1: Season the Pork
- In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika.
- Rub pork tenderloins with Dijon mustard, then coat evenly with the herb mixture.
Step 2: Sear the Pork
- Heat olive oil in a skillet over medium-high heat.
- Add tenderloins and sear on all sides until golden brown (about 2 minutes per side).
- This step locks in moisture and enhances flavor.
Step 3: Slow Cook
- Transfer pork to slow cooker.
- Add chicken broth, Worcestershire sauce, garlic, and sliced onion around the pork.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until pork reaches 145°F internal temperature.
Step 4: Rest and Slice
- Remove pork from slow cooker and let rest for 5 minutes.
- Slice into medallions and transfer to a serving platter.
Step 5: Make the Sauce
- In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds.
- Stir in Dijon mustard, whole grain mustard, and herbs.
- Add chicken broth and heavy cream, whisking to combine.
- Simmer for 3–5 minutes until sauce thickens slightly.
- If thicker sauce is desired, whisk in the cornstarch slurry and cook 1–2 minutes more.
Step 6: Serve
- Pour sauce generously over sliced pork.
- Garnish with fresh herbs such as parsley, thyme, or rosemary.
Variations
- Mushroom Dijon Sauce: Add sautéed mushrooms to the sauce for extra depth.
- Honey Dijon Twist: Add 1 tablespoon honey for a sweeter profile.
- Cheese Finish: Stir in ¼ cup Parmesan cheese at the end for a cheesy finish.
- Herb Upgrade: Use fresh sage in addition to rosemary and thyme for a holiday-inspired flavor.
Cooking Notes
- Pork tenderloin is lean, so cooking low and slow prevents dryness.
- Resting the pork before slicing keeps it juicy and tender.
- Use a thermometer to ensure perfect internal temperature without overcooking.
- Searing is optional but highly recommended for flavor.
Serving Suggestions
- Serve over garlic mashed potatoes, buttered noodles, or wild rice.
- Pair with roasted Brussels sprouts, green beans almondine, or maple glazed carrots.
- Add crusty bread to soak up the extra sauce.
- Garnish with thyme sprigs or rosemary for elegant presentation.
Tips
- Slice against the grain for tender bites.
- Add a splash of white wine to the sauce for a fine-dining flavor profile.
- Double the sauce if serving with starches,it’s that delicious!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Timing
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker)
- Sauce Time: 10 minutes
- Total Time: 4 hours 20 minutes
Nutritional Information (per serving)
- Calories: 320
- Protein: 28g
- Sodium: 410mg
FAQs
Q1: Can I use pork loin instead of tenderloin?
- Yes, but pork loin requires a longer cooking time. Ensure internal temperature reaches 145°F.
Q2: Can I make the sauce dairy-free?
- Yes, substitute coconut cream and use a dairy-free butter alternative.
Q3: Can I use Greek yogurt instead of cream?
- Yes, but add it after taking sauce off the heat to prevent curdling.
Q4: How do I store leftovers?
- Refrigerate and reheat gently in a skillet with a splash of broth or cream.
Q5: Can I make this ahead?
- Yes, you can prepare the pork a day in advance, then reheat and top with freshly made sauce.
Conclusion
Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce is the perfect balance of convenience and sophistication. The slow cooking process ensures every bite of pork is tender and flavorful, while the velvety Dijon sauce adds an indulgent layer of richness that elevates the dish to gourmet status. Ideal for entertaining or holiday cooking, this dish delivers restaurant-quality flavor with minimal effort—impressing guests and satisfying every craving.
Whether you’re preparing a festive centerpiece or a comforting family dinner, this recipe provides elegance, comfort, and unforgettable flavor all in one.