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

Comfort-food elegance that practically cooks itself. Tender pork tenderloin coated in a fragrant herb crust, slow-cooked until just right, then finished with a silky creamy Dijon and herb sauce. Great for a cozy weeknight or an impressive but easy dinner when friends come over.

Why this works

Pork tenderloin is lean and cooks beautifully in a slow cooker when kept moist and not overcooked. The herb crust adds flavor and texture; searing first locks in flavor and gives Maillard complexity; the slow cooker makes the meat tender while preserving juiciness. The pan-style Dijon cream sauce brings everything together — bright, tangy, and comforting.

Makes

Serves 4 (1 tenderloin, 1–1.25 lb / 450–550 g)

Ingredients

For the pork & herb crust

• 1 pork tenderloin (about 1–1.25 lb / 450–550 g)
• 1–1½ tsp kosher salt
• ¾ tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)
• 1 tbsp Dijon mustard (for slathering before crust)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried, crushed)
• 1 garlic clove, minced
• 2 tbsp panko breadcrumbs (optional — gives a little crunch)
• Zest of ½ lemon (optional, for brightness)

For the slow-cooker braising liquid

• ¾ cup low-sodium chicken or vegetable broth (180 ml)
• ¼ cup dry white wine (optional) or extra broth (60 ml)
• 1 small onion, thinly sliced
• 1 carrot, cut into large chunks (optional — adds sweetness and keeps cooker moist)
• 1 bay leaf

For the creamy Dijon & herb sauce

• 1 cup heavy cream (240 ml) or ¾ cup half-and-half for a lighter sauce (180 ml)
• 2 tbsp Dijon mustard (adjust to taste)
• 1 tsp whole-grain mustard (optional, for texture)
• 1 tsp fresh lemon juice (or to taste)
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves, chopped
• Salt & pepper to taste
• 1–2 tsp butter (to finish, optional)

Equipment

• Slow cooker (4–6 qt / 4–6 L)
• Skillet (cast iron preferred) for searing
• Instant-read thermometer (highly recommended)
• Small bowl for herb crust

Step-by-step method

1) Prep the pork and herb crust (10 minutes)

1. Pat the tenderloin dry with paper towels. Dry surface = better sear.
2. Season evenly with 1 tsp kosher salt and ¾ tsp black pepper. Set aside.
3. In a small bowl, mix parsley, thyme, rosemary, minced garlic, panko (if using), lemon zest (if using), and a pinch of salt and pepper. Stir to combine.

2) Slather, crust, and sear (8–10 minutes)

1. Lightly coat the tenderloin with 1 tablespoon Dijon mustard — this helps the herb mix stick and adds tang.
2. Press the herb mixture all over the tenderloin so it adheres in an even layer. Don’t pack it so thick that the interior won’t cook evenly — aim for a thin crust.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Sear the tenderloin 1–2 minutes per side (including ends) until golden-brown. This step is optional but greatly improves flavor and color.

3) Slow-cooker setup (2 minutes)

1. Place the sliced onion and carrot in the base of the slow cooker to form a flavor bed. Lay the seared, crusted tenderloin on top.
2. Pour the broth and wine (if using) around — do not pour directly over the herb crust (you want it to stay intact). Add the bay leaf. If your slow cooker runs hot, keep the liquid low — just enough to create steam and moisture, not to submerge the meat.

4) Slow cook (1.5–2.5 hours)

• Cook on LOW for 1.5–2.5 hours, or on HIGH for 1–1¾ hours. Exact time depends on the thickness of the tenderloin and your slow cooker model. Start checking early.
• Use an instant-read thermometer to check doneness. USDA recommends pork reach 145°F (63°C) internal temperature followed by a 3-minute rest. For tenderloin, aim to remove it from the cooker at 140–142°F (60–61°C) since carryover will bring it to 145°F during resting — this helps keep it juicy. Do not overcook (pork tenderloin becomes dry above 155°F / 68°C).

5) Rest the meat (8–10 minutes)

1. Carefully lift the tenderloin out onto a cutting board and tent loosely with foil. Rest at least 3 minutes (I recommend 8–10 for optimal juiciness). This lets juices redistribute.

6) Make the creamy Dijon & herb sauce (while meat rests — 6–8 minutes)

1. Pour the liquid from the slow cooker into a skillet or small saucepan through a fine sieve to remove solids (pressing the vegetables is optional). Discard bay leaf.
2. Bring the strained liquid to a gentle simmer over medium heat. Reduce slightly if very watery (1–2 minutes).
3. Lower the heat. Whisk in the cream and the 2 tablespoons Dijon mustard. Simmer gently until the sauce thickens to coat the back of a spoon — about 2–3 minutes. Do not boil vigorously (cream can break).
4. Stir in the chopped parsley and thyme, adjust seasoning with salt, pepper and 1 teaspoon lemon juice to brighten. If you like a richer finish, whisk in 1–2 teaspoons butter off heat. Taste and adjust mustard/cream balance to preference.

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