Creamy Blue Cheese Pork Tenderloin Slow Cooker Recipe Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Clean and slice the mushrooms carefully, ensuring they are free of any grit.

Pat the pork tenderloin dry with paper towels to ensure the sauce adheres well. Make sure your slow cooker is plugged in and ready on a clean, heat-resistant surface in your kitchen.

Instructions

Assembly

1. 1Prepare the slow cooker
   Place the raw pork tenderloin into the bottom of the slow cooker insert. Ensure the slow cooker is clean and placed on a stable surface before beginning.
   Look for The pork lies flat in the bottom of the cooker.
   Tip Do not preheat the slow cooker; start from cold for even cooking.

The pork is placed, the mushrooms and cheese are scattered, and the cream is poured.

The slow cooker is ready to be covered, ensuring no ingredients are spilled outside the ceramic insert.

Slow Cooking

2. 2Add aromatics and cream
   Scatter the sliced mushrooms and crumbled blue cheese evenly over the pork. Pour the heavy cream over the top to coat the meat and mushrooms.
   Look for The cream covers the ingredients partially.
   Tip Spread the cheese evenly to ensure the flavor permeates the sauce.

The slow cooker is set to the correct heat and time. The kitchen will begin to smell savory and rich as the cheese and mushrooms meld with the cream and the pork juices.

Resting and Serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once done, ensure the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before slicing into medallions.
   Look for The pork is tender and the sauce is thickened and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature with a meat thermometer in the thickest part.

The pork is removed from the cooker and allowed to rest. The sauce is checked for consistency, and the meat is sliced into beautiful medallions ready for plating and immediate service.

Common mistakes

A common mistake is overcooking the pork, which can turn even a tenderloin tough. Always monitor the cooking time closely and check the internal temperature once the timer goes off.

Another error is failing to let the meat rest; resting allows the juices to redistribute, ensuring that each medallion remains moist and succulent when sliced and served to your guests.

How to tell it’s done

The pork is done when it is opaque throughout and reaches a safe internal temperature of 145°F (63°C) when measured with a food thermometer in the thickest part of the meat.

The sauce should be thickened, glossy, and coating the pork medallions beautifully. The mushrooms should be tender and the blue cheese should be fully melted into the creamy sauce.

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