Butter Cream French Onion Pork Medallions: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality, low-sodium broth so you can control the salt. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.

This will give you a glossy, gravy-like consistency. You can also add a splash of dry white wine to the broth for extra depth, but reduce the broth by the same amount to keep the liquid ratio balanced.

Don’t be tempted to open the slow cooker lid to check on the dish; each peek releases heat and adds cooking time. Trust the process and let it cook undisturbed. If you want to add vegetables, such as mushrooms or carrots, place them under the pork so they cook in the liquid.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.

Variations

• Mushroom and Herb: Add 8 oz sliced cremini mushrooms along with the onions. Use fresh rosemary instead of thyme for an earthier flavor. The mushrooms will absorb the sauce and add a meaty texture.
• Spicy Kick: Add 1 teaspoon red pepper flakes or a sliced jalapeño with the onions. Use pepper jack cheese instead of the butter pats for a creamy, spicy sauce. Serve with a drizzle of hot sauce.
• Dairy-Free: Replace the butter with 4 tablespoons of olive oil or vegan butter. Use full-fat coconut cream instead of heavy cream. Omit the cheese if using. The sauce will still be rich and creamy.
• Balsamic Glaze: Add 2 tablespoons balsamic vinegar to the broth. After cooking, stir in 1 tablespoon balsamic glaze for a sweet-tangy finish. Sprinkle with fresh parsley before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of broth or cream when reheating.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of broth or cream if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a tablespoon of broth or cream to loosen it. Reheat gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring between each, until warmed through. Avoid boiling, which can curdle the cream.

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 base and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the dish completely, let it cool, and store in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Serving ideas

Serve the pork medallions and onions over a bed of whipped garlic mashed potatoes, letting the sauce soak into the potatoes. A side of crusty bread or a simple green salad with a vinaigrette balances the richness.

For a low-carb option, serve over cauliflower mash or alongside roasted asparagus. The sauce is the star, so make sure to spoon plenty over each portion.

This dish also pairs well with buttered egg noodles or creamy polenta. For a touch of color, garnish with fresh thyme leaves or chopped parsley just before serving. The leftovers can be shredded and used as a filling for sandwiches or served over rice. The flavors deepen overnight, making the next-day leftovers even more delicious.

Frequently asked questions

Recipe card

Butter Cream French Onion Pork Medallions: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 2 lb pork tenderloin, cut into 1-inch medallions
• 3 medium Vidalia onions, thinly sliced
• 6 sprigs fresh thyme
• 1 cup beef or chicken broth
• 4 tbsp salted butter, cut into pats
• 1 cup heavy whipping cream

Instructions

1. 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.
2. Dot the top of the onion mixture with the butter pats, then pour the heavy cream evenly over the surface. Do not stir.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

15 g

Fat

42 g

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