The seamless blend of French-inspired flavors with the ease of slow cooking results in the sort of dish that would have you eagerly staying in on a Friday night just to savor it. I’m talking about a succulent Slow Cooker Pork Tenderloin drenched in a Creamy Dijon Sauce. The foundation of this dish lies in the classic French technique of utilizing Dijon mustard to create a harmonious bridge between meat and a luscious cream-based sauce. This dish isn’t just for those versed in the high arts of culinary expertise but also for anyone seeking an easy-to-prepare gourmet meal that promises to deliver depth of flavor with minimal effort. Whether it’s a cozy dinner with family or a meal to impress guests, this pork tenderloin answers the call magnificently.
INGREDIENTS :
- 2 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 3 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 teaspoons fresh thyme leaves
- Optional: Fresh parsley for garnishing
INSTRUCTIONS :
- Season the pork tenderloin generously with garlic powder, and liberal amounts of salt and black pepper.
- In a large skillet over medium-high heat, add the olive oil and sear the pork tenderloin until golden brown on all sides, which will take about 2-3 minutes per side.
- Transfer the seared tenderloin to the slow cooker and add the chicken broth.
- In a bowl, whisk together the Dijon mustard and butter until well combined. Pour this mixture over the tenderloin in the slow cooker.
- Cover and set your slow cooker on low for 3-4 hours, or until the internal temperature of the pork reaches at least 145 degrees Fahrenheit.
- Once cooked, remove the tenderloin and let it rest.
- Pour the remaining liquid from the slow cooker into a small saucepan. Whisk together the heavy cream and flour, then stir the mixture into the saucepan. Bring to a simmer and let it thicken for a few minutes. Stir in the fresh thyme leaves.
- Slice the rested pork tenderloin, drizzle with the creamy Dijon sauce, and garnish with fresh parsley if desired. Serve immediately.
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