Butter Cream Garlic Herb Pork Medallions Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 8 equal medallions if not already done. Halve the baby potatoes, smash the garlic cloves, and strip the rosemary leaves from the stems.

Measure the butter and cream. No need to preheat the slow cooker; it will heat gradually. Have a cutting board and chef's knife ready. The slow cooker insert should be clean and dry.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the pork tenderloin medallions in a single layer in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary over the meat.
   Look for The slow cooker bottom is covered with pork and potatoes, with garlic and rosemary scattered evenly.
   Tip Arrange the medallions so they are not overlapping for even cooking.
2. 2Add Butter and Cream
   Dot the top with the butter pats, then pour the heavy cream evenly over everything. Do not stir.
   Look for The cream pools around the ingredients, and the butter sits on top.
   Tip Leave the ingredients layered; the cream will blend as it cooks.
3. 3Cover and Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork is fork-tender and registers 145°F (63°C) in the thickest part. Let rest for 3 minutes before serving.
   Look for The sauce is bubbling gently around the edges, and the kitchen smells of garlic and herbs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

At the end of this phase, the slow cooker contains raw pork medallions, halved potatoes, smashed garlic, and rosemary, with butter pats and cream poured over the top.

The cream has not yet blended, and the butter is still in pieces. The raw meat is visible beneath the cream. This is the 'dump it in' stage—no mixing is needed.

Slow Cook to Tender

4. 4Check the Pork
   After 4 hours, check the pork by inserting an instant-read thermometer into the thickest medallion. It should read at least 145°F (63°C). If not, cover and continue cooking, checking every 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and easily pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin, leave the lid off for the last 15 minutes to reduce slightly.
5. 5Let Rest
   Turn off the slow cooker and let the pork rest in the sauce for 3 minutes. This allows the juices to redistribute and keeps the meat moist.
   Look for The sauce settles and slightly thickens as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender pork; do not skip this step.

After 4 to 5 hours, the pork is fork-tender and the potatoes are soft. The sauce is bubbling gently around the edges, and the garlic and rosemary have infused the cream with a savory aroma. The butter has melted into the sauce, giving it a glossy sheen. The pork should read 145°F (63°C) on an instant-read thermometer.

Rest and Serve

6. 6Serve
   Spoon the pork medallions and potatoes onto plates, and drizzle with the buttery cream sauce from the slow cooker. Serve hot.
   Look for The sauce coats the back of a spoon, and the potatoes are tender.
   Tip For a polished presentation, serve over mashed potatoes or with crusty bread to soak up the sauce.

After letting the pork rest for 3 minutes, the sauce has settled and slightly thickened. The pork medallions are moist and hold their shape but pull apart easily. The potatoes are coated in the creamy sauce. The dish is ready to be spooned onto plates, with the sauce drizzled generously over the top.

Common mistakes

One common mistake is lifting the lid frequently to check on the food, which releases heat and extends cooking time. Another is overcooking the pork, which can make it dry; use a thermometer to know exactly when it is done.

Adding too much liquid can result in a thin sauce, so stick to the measured cream. Finally, resist the urge to stir the ingredients, as the layering helps the flavors develop distinctly.

How to tell it’s done

The dish is done when the pork medallions are fork-tender and the internal temperature reads at least 145°F (63°C) in the thickest part. The potatoes should be easily pierced with a fork.

The sauce will be bubbly and slightly thickened. For food safety, always verify the temperature with an instant-read thermometer. Let the pork rest for 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