Creamy Gruyère Pork Medallions with Baby Potatoes

This slow cooker pork medallion recipe turns a handful of everyday ingredients into a rich, creamy dinner that tastes like it took hours of hands-on work.

Pork tenderloin medallions and baby Yukon Gold potatoes simmer gently in a garlic-rosemary cream sauce with plenty of melted Gruyère. The slow cooker does all the work while the flavors meld into a silky, savory gratin.

This slow cooker pork medallion recipe is the definition of set-it-and-forget-it comfort food. Thick slices of pork tenderloin are nestled with baby potatoes, smashed garlic, and fresh rosemary, then topped with a generous pour of cream and a blanket of shredded Gruyère.

After a few hours on low, the pork becomes meltingly tender and the potatoes soak up the rich, cheesy sauce.

Ingredients

Why this recipe works

The slow cooker's low, steady heat gently breaks down the pork tenderloin, keeping it moist and tender without the risk of overcooking. The cream and Gruyère form a luscious sauce that clings to the meat and potatoes.

Because everything cooks together in one pot, the flavors meld beautifully—the garlic softens and sweetens, the rosemary infuses the cream, and the potatoes absorb all the savory goodness.

The high fat content of heavy cream and Gruyère prevents the sauce from curdling during the long, slow cook. The cheese melts into the cream, creating a velvety gratin-like texture. This method requires almost no hands-on time, making it perfect for busy weeknights or lazy Sundays. The result is a restaurant-quality dish with minimal effort.

Notes and substitutions

Pork tenderloin is a lean, quick-cooking cut, but it benefits from the slow cooker's moist heat. Cut the tenderloin into thick medallions (about 1 1/2 inches) so they stay juicy. If using pork chops, choose boneless chops about 1 inch thick and adjust the cooking time to 3 to 4 hours on low, as chops can dry out faster.

Baby Yukon Gold potatoes are ideal because they hold their shape and have a buttery flavor. Smashing the garlic cloves rather than mincing them allows them to mellow into the sauce without becoming bitter.

Fresh rosemary is essential; dried rosemary will not provide the same aromatic quality. Gruyère is a nutty, creamy melting cheese; if unavailable, Swiss or white cheddar are good stand-ins.

• pork tenderloin: boneless pork chops or chicken thighs (adjust cook time for chicken to 3-4 hours on low)
• Gruyère cheese: Swiss cheese or white cheddar for a similar melt and flavor
• heavy whipping cream: half-and-half (sauce will be slightly thinner)
• baby Yukon Gold potatoes: red baby potatoes or fingerling potatoes

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon or spatula
• Serving spoon