Butter Cream French Onion Pork Medallions: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, cut the pork tenderloin into 1-inch medallions and pat them dry with paper towels. Slice the onions thinly, about 1/4-inch thick, so they soften and caramelize during the long cook.

Have the thyme sprigs, broth, butter, and cream measured and ready. There is no need to sear the pork first; the slow cooker will do the work. If you plan to serve with mashed potatoes, prepare them just before serving or keep them warm in a covered dish.

Instructions

Layer and Set

1. 1Layer the pork and aromatics
   Place the pork tenderloin medallions in the bottom of the slow cooker in a single layer. Scatter the sliced onions over the pork, then tuck the thyme sprigs among the onions. Pour the broth over everything.
   Look for The pork should be mostly covered by the onions and broth.
   Tip Cut the pork into even 1-inch medallions so they cook uniformly.
2. 2Add the butter and cream
   Dot the top of the onion mixture with the butter pats, then pour the heavy cream evenly over the surface. Do not stir.
   Look for The cream will pool around the onions and butter.
   Tip Stirring now can break up the pork; leave it undisturbed for the best texture.

The slow cooker is filled with pork medallions, onions, thyme, broth, butter, and cream. The onions are piled high, and the cream pools around the edges. The butter pats sit on top, ready to melt.

Everything looks fresh and colorful. Before moving on, make sure the pork is in a single layer and the onions are evenly distributed. The thyme sprigs should be tucked in so they flavor the dish as they cook.

Slow Cook and Transform

3. 3Slow cook until tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and registers 145°F (63°C) in the thickest part. The onions should be meltingly soft and the sauce slightly thickened. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the kitchen will smell rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin at the end, remove the pork and onions and simmer the sauce on the stovetop for a few minutes to reduce.
4. 4Rest the pork
   Turn off the slow cooker and let the pork rest in the hot sauce for at least 3 minutes before serving. This allows the juices to redistribute and keeps the medallions moist.
   Look for The pork will look juicy and slightly pink in the center, but it is safe at 145°F (63°C).
   Tip Resting is essential for tender pork; don’t skip it.

After hours of simmering, the slow cooker is bubbling gently. The onions have collapsed into soft, golden ribbons, and the sauce has thickened and turned a pale ivory color. The aroma is rich and savory with notes of thyme and butter. The pork is fork-tender and registers 145°F (63°C). The sauce should not be watery; if it is, let it reduce on the stovetop. The dish is nearly ready to serve.

Rest and Serve

5. 5Serve with mashed potatoes
   Using a slotted spoon, transfer the pork and onions to a serving platter or individual plates. Spoon the sauce over the top. Serve immediately with whipped garlic mashed potatoes if desired.
   Look for The pork should be glistening with sauce and the onions should be caramelized and soft.
   Tip For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce before serving.

The pork has rested for 3 minutes in the hot sauce, allowing the juices to settle. The medallions are glossy and moist, and the onions are meltingly soft. The sauce is velvety and coats the back of a spoon. When you lift a medallion, it should be tender and hold together. The dish is ready to be plated. Spoon the sauce over the top and serve with mashed potatoes or crusty bread.

Common mistakes

One common mistake is using too much liquid, which makes the sauce thin and watery. Stick to the amounts in the recipe. Another is cooking on HIGH for too long, which can make the pork dry and tough.

If you’re short on time, HIGH for 3 hours is okay, but LOW for 6 hours yields the most tender results. Don’t stir the pot after adding the cream; stirring can break up the pork and make the sauce grainy. Finally, don’t skip the resting step; it’s crucial for juicy pork.

How to tell it’s done

The pork is done when it is fork-tender and registers 145°F (63°C) in the thickest part of a medallion. The onions should be very soft and translucent, almost melting into the sauce. The sauce will be slightly thickened and have a rich, creamy color.

If the pork is still firm or the onions are still crunchy, continue cooking for another 30 minutes and check again. Let the pork rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest