Butter Cream Apple Cider Pork Medallions: Slow-Cooker Comfort Tips, FAQ & printable recipe

Tips for success

For the best texture, select pork tenderloin that is uniformly thick and trim any silver skin before cutting.

If using a larger slow cooker, the cooking time may be slightly shorter because the heat distributes differently; check for doneness at the lower end of the range. To make the sauce extra silky, whisk it gently with a fork before serving to recombine any separated butter.

The sauce is the star, so don't be shy with it. Serve the medallions with a generous spoonful of the buttery apple sauce, and consider adding a sprinkle of flaky sea salt and fresh thyme for a bright finish (optional).

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooker during the last 30 minutes of cooking.

Variations

• Add Onions and Garlic: Thinly slice one yellow onion and add it to the slow cooker with the pork. Mince two garlic cloves and sprinkle them over the apples. The onion adds savory depth, and the garlic infuses the sauce with aromatic flavor.
• Spiced Apple Cider: Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground cloves to the brown sugar before sprinkling. This enhances the apple flavor and adds a warm, spiced note that pairs beautifully with the pork.
• Apple Cider Vinegar Glaze: Stir 1 tablespoon apple cider vinegar into the apple cider for a tangy brightness that cuts through the richness. This is especially nice if the apples are very sweet.
• Cider-Braised Pork with Root Vegetables: Add 2 cups peeled and cubed butternut squash or carrots to the slow cooker with the pork. The vegetables cook alongside the meat and absorb the sauce, creating a complete one-pot meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The sauce will solidify slightly when cold; reheat gently on the stovetop or in the microwave, adding a splash of apple cider or cream to loosen it. The flavors deepen overnight, making leftovers even more delicious.

This recipe is perfect for making ahead. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full recipe, cool, and refrigerate for up to 3 days; reheat gently before serving.

Serving ideas

Serve the pork medallions and apples over whipped garlic mashed potatoes, egg noodles, or polenta to soak up the rich sauce. A side of roasted green beans or a crisp green salad adds freshness and balances the richness. Crusty bread is also excellent for dipping into the buttery sauce.

For a complete autumn meal, pair this dish with roasted root vegetables or a warm apple slaw. The sweet and savory flavors also complement a glass of dry hard cider or a light red wine like Pinot Noir. Garnish with fresh thyme or parsley for a pop of color, if desired.

Frequently asked questions

Recipe card

Butter Cream Apple Cider Pork Medallions: Slow-Cooker Comfort

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb pork tenderloin, cut into 1-inch medallions
• 3 Honeycrisp apples, cored and sliced
• 1/2 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 4 tbsp salted butter, cut into pats
• 1/2 cup heavy whipping cream

Instructions

1. Place the pork tenderloin medallions in an even layer in the bottom of a 6-quart slow cooker. Scatter the sliced Honeycrisp apples over the pork. Sprinkle the dark brown sugar evenly over the apples and pork, then pour the unfiltered apple cider over the top.
2. Dot the top with the salted butter pats, placing them evenly over the apples and pork. Pour the heavy whipping cream over everything. Do not stir; the ingredients will meld during cooking.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the pork rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and ensures the meat stays moist.
5. Using a slotted spoon, transfer the pork medallions and apples to a serving platter or individual plates. Spoon the warm butter-cream sauce over the top. Serve immediately with whipped garlic mashed potatoes if desired.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

25 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.