This Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce

7) Slice and serve

1. Slice the tenderloin into ½-inch (1.2 cm) medallions. Arrange on a serving platter or plate. Spoon the creamy Dijon & herb sauce over the slices, or serve sauce on the side. Garnish with extra chopped parsley and a lemon wedge if desired.

Tips & tricks

• Don’t overcook. The instant-read thermometer is your best friend. Remove a bit under target and rest.
• Searing is optional but recommended. If you skip it, increase slow-cooker flavor by using caramelized onions or a splash more wine/broth.
• Herb swaps. Tarragon or chives work beautifully with Dijon. Use 1 tsp dried herbs if you don’t have fresh.
• Crispier crust option: After slow-cooking, you can briefly broil the rested slices (1–2 minutes) crust-side up to re-crisp the herb coating — watch carefully.
• Sauce thickening: If the sauce is too thin, whisk a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer briefly until thickened. If too thick, thin with a splash of broth.

Variations

• Lighter: Use half-and-half or Greek yogurt (stirred in off heat) for a lighter creaminess.
• Dijon & mushroom: Sauté ½ cup sliced mushrooms with the onions before slow-cooking; include them in the sauce for an earthy version.
• Garlic & herb butter finish: Replace butter with a spoonful of compound garlic-herb butter melted into the sauce.
• Spicy kick: Add ½ tsp crushed red pepper flakes or 1 tsp whole-grain mustard seeds to the sauce.

Make-ahead & storage

• Cooked tenderloin: refrigerate in airtight container up to 3–4 days.
• Sauce: stores separately up to 3 days (keeps better without the meat). Reheat gently on low, add a splash of cream or broth if needed.
• Freeze cooked pork slices up to 2 months (best quality). Thaw overnight in refrigerator and reheat gently.

Serving suggestions

• Mashed potatoes or parsnip puree — classic and comforting.
• Buttered egg noodles or creamy polenta — soak up that sauce.
• Roasted root vegetables and a crisp green salad for balance.
• For a lighter plate: serve with lemony green beans and quinoa.

Quick timing summary

• Prep & crust: 10 min
• Sear: 8–10 min (optional)
• Slow-cook: LOW 1.5–2.5 hr (or HIGH 1–1¾ hr)
• Rest: 8–10 min
• Sauce: 6–8 min
• Total active time: ~30 minutes; total elapsed ~2–3 hours depending on slow cooker setting.

Make this when you want a meal that tastes like you worked for hours but actually frees you up to relax. The creamy Dijon herb sauce ties the rustic herb crust and tender pork together into a dish that’s both homey and a little fancy. Want me to convert this into a printable recipe card or scale it for 8 people?