Dinner · Part 3 of 3: Tips & recipe card

Butter Cream Honey Dijon Pork Medallions: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Butter Cream Honey Dijon Pork Medallions: 5-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lb pork tenderloin, cut into 8 medallions; 1/4 cup whole-grain Dijon mustard; 3 tbsp honey; 1/2 cup shallots, thinly sliced; 4 tbsp salted butter, cut into pats; 1 cup heavy whipping cream

By Clara Weller · Oct 29, 2026

Pork medallions in a creamy honey-Dijon sauce in a slow cooker

Prep: 10 min
Cook: 4 h
Total: 4 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the most tender pork, don't cut the medallions too thin—about 1 1/2 inches thick is ideal. This ensures they stay juicy during the long cooking time.

If you prefer a thicker sauce, after removing the pork, transfer the sauce to a saucepan and simmer on the stovetop for a few minutes to reduce. You can also whisk in a teaspoon of cornstarch mixed with water to thicken it further. Just be sure to adjust seasoning after.

This recipe is forgiving, so feel free to add a few sprigs of fresh thyme or a bay leaf to the pot for extra aroma, though the video doesn't show it. If you're cooking for two, halve the recipe and use a smaller slow cooker.

Leftovers are excellent—the flavors meld even more overnight. Reheat gently in a saucepan or microwave, adding a splash of cream or milk if the sauce has thickened too much.

Variations

Maple Dijon: Replace the honey with pure maple syrup for a deeper, woodsy sweetness. Use smooth Dijon mustard for a silkier sauce. The maple pairs wonderfully with the pork and cream.
Garlic Herb: Add 3 minced garlic cloves and 1 teaspoon dried thyme to the sauce before cooking. The garlic will infuse the cream, and the thyme adds an earthy note that complements the mustard.
Apple Cider: Substitute 1/4 cup of apple cider for 1/4 cup of the heavy cream. This adds a subtle fruity tang that brightens the sauce. Reduce the honey to 2 tablespoons to balance the sweetness.
Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the sauce for a gentle heat. The spice cuts through the richness and adds a new dimension.

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 if needed to restore the sauce's consistency.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.
Reheat: Reheat in a saucepan over low heat, stirring occasionally, until hot. Add a tablespoon of cream or water to loosen the sauce if it has thickened.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; that's normal. Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through.

If the sauce seems too thick, add a tablespoon of water or cream to loosen it. Do not leave the cooked dish at room temperature for more than 2 hours—refrigerate promptly.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed. If starting from cold, you may need to add 30 minutes to the cooking time. This makes it a true dump-and-go meal for busy days.

Serving ideas

Serve the pork medallions with a generous spoonful of the honey-Dijon cream sauce over the top. The sauce is rich and flavorful, so it pairs beautifully with simple sides like mashed potatoes, egg noodles, or a crusty baguette.

A crisp green salad with a light vinaigrette can cut through the richness. For a low-carb option, serve over cauliflower mash or roasted vegetables.

For a complete meal, arrange the pork and sauce over a bed of whipped garlic mashed potatoes—as shown in the video—and garnish with fresh parsley if desired. The creamy sauce soaks into the potatoes, making every bite comforting. You can also serve the pork over rice or polenta. Leftovers can be shredded and used in sandwiches or wraps the next day.

Frequently asked questions

Can this recipe be made with chicken instead of pork?

Yes, boneless, skinless chicken thighs or breasts work well. Use the same amount (about 2 pounds). Chicken thighs are more forgiving and stay moist; cook on low for 3-4 hours until they reach 165°F (74°C). Adjust the cooking time accordingly and check for doneness with a thermometer.

Why is the sauce thin after cooking?

The sauce may be thin if the slow cooker was on high or if there was excess condensation. To thicken, remove the pork and simmer the sauce on the stovetop for 10-15 minutes, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook until it reaches the desired consistency.

Can this be made ahead and frozen?

Absolutely. Cook the recipe as directed, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave. The sauce may separate slightly upon reheating; whisk it to bring it back together.

How should the pork be cut into medallions?

Slice the pork tenderloin crosswise into 1 1/2-inch thick pieces. You should get about 8 medallions from a 2-pound tenderloin. Try to make them uniform in thickness so they cook evenly. If some are thinner, they may cook faster, so check the temperature of the thickest one.

Can the heavy cream be substituted with a lighter option?

You can use half-and-half or whole milk, but the sauce will be thinner and less rich. To compensate, you can add a tablespoon of flour or cornstarch mixed with water to thicken. For a dairy-free version, use full-fat coconut milk, but the flavor will change.

Recipe card

Butter Cream Honey Dijon Pork Medallions: 5-Ingredient Crockpot Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

2 lb pork tenderloin, cut into 8 medallions
1/4 cup whole-grain Dijon mustard
3 tbsp honey
1/2 cup shallots, thinly sliced
4 tbsp salted butter, cut into pats
1 cup heavy whipping cream

Instructions

Place the pork tenderloin medallions in the bottom of the slow cooker in a single layer. Spoon the whole-grain Dijon mustard over the pork, spreading it slightly. Drizzle with honey and scatter the sliced shallots over the top.
Place the pats of salted butter on top of the pork and shallots. Pour the heavy whipping cream over everything. Do not stir—just let the ingredients settle as they are.
Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, 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.
Once the pork reaches 145°F (63°C), turn off the slow cooker and let the pork rest for at least 3 minutes in the warm sauce. This allows the juices to redistribute, keeping the meat moist.
Using a slotted spoon, transfer the pork medallions to a serving platter or individual plates. Spoon the honey-Dijon shallot cream sauce over the top. Serve hot, with mashed potatoes or crusty bread to soak up the sauce.

Contains: milk, mustard

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 18 g
Fat: 34 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.