Butter Cream Garlic Herb Pork Medallions Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a high-quality heavy cream and European-style butter if available. The extra butterfat makes the sauce richer. Smash the garlic cloves with the flat side of a knife to release their oils without mincing, which prevents burning.

Fresh rosemary is essential; dried rosemary can be used but reduce the amount to 1 teaspoon and add it during the last hour to avoid bitterness.

To thicken the sauce at the end, remove the pork and potatoes, then simmer the sauce on the stovetop with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

This is optional but creates a more luxurious texture. If the sauce is too salty, a squeeze of lemon juice can brighten it. Serve with crusty bread to soak up every drop.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms in butter until golden, then add them to the slow cooker with the potatoes. The mushrooms will absorb the creamy sauce and add an earthy flavor.
• Use Chicken: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 4 hours, or until the chicken reaches 165°F (74°C). The cooking time may be slightly shorter, so check early.
• Make It Spicy: Add 1/2 tsp red pepper flakes or a chopped jalapeño with the garlic for a subtle heat. The cream will mellow the spice, creating a warm finish.
• Swap the Herbs: Replace rosemary with fresh thyme or sage for a different flavor profile. Use 1 tbsp of the chosen herb, or adjust to taste.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream or broth to restore the sauce's consistency.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little cream or broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify as the butter and cream cool; reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen it. The potatoes and pork will remain tender.

This dish can be assembled up to 24 hours in advance. Layer the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, adding 30 minutes to the cooking time if starting from cold. The cream may separate slightly upon standing, but stirring after cooking will recombine it.

Serving ideas

Serve the pork medallions and potatoes directly from the slow cooker onto warm plates, spooning the buttery sauce over the top. A side of steamed green beans or a crisp salad balances the richness.

For a more substantial meal, serve over whipped garlic mashed potatoes, as shown in the video, or with buttered noodles to catch the sauce.

Garnish with a sprig of fresh rosemary or a few cracked black peppercorns for a restaurant-style presentation. The dish is satisfying on its own, but a glass of dry white wine or sparkling water with lemon complements the creamy sauce. Leftovers can be transformed into a hearty hash by chopping and pan-frying the next day.

Frequently asked questions

Recipe card

Butter Cream Garlic Herb Pork Medallions

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 8 pork tenderloin medallions (about 1 1/2 lb total)
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 tbsp fresh rosemary leaves
• 4 tbsp salted butter, cut into pats
• 1 cup heavy whipping cream

Instructions

1. 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.
2. Dot the top with the butter pats, then pour the heavy cream evenly over everything. Do not stir.
3. 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.
4. 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.
5. 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.
6. Spoon the pork medallions and potatoes onto plates, and drizzle with the buttery cream sauce from the slow cooker. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

40 g

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