Really good! My wife and I ate half of it at night and the rest for lunch the next day!


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


Begin by seasoning the pork tenderloin with garlic powder, salt, and pepper.

Sear the Pork: Heat olive oil in a skillet over medium-high heat. Sear the tenderloin until golden brown on all sides, approximately 2-3 minutes per side.

Slow Cook: Transfer the seared pork to a slow cooker. Add chicken broth and a mixture of Dijon mustard and butter.

Cook: Cover and cook on low for 3-4 hours, until the pork reaches an internal temperature of 145°F.

Make the Sauce: After cooking, transfer the tenderloin to rest. Meanwhile, blend the cooking liquid with heavy cream and flour in a saucepan, simmer until thickened, and then stir in fresh thyme.

Serve: Slice the tenderloin, ladle over the creamy Dijon sauce, and garnish with parsley if desired.

Variations & Tips:

Enhance the Flavor: Add wild mushrooms to the slow cooker for an earthy depth or a splash of white wine to the mustard mixture for complexity.

Resting is Crucial: Allowing the pork to rest before slicing ensures it remains juicy and tender.

Dietary Adjustments: For a dairy-free version, substitute heavy cream with coconut cream and use gluten-free flour for the sauce.


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