Creamy Gruyère Pork Medallions with Baby Potatoes Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 8 even medallions, about 1 1/2 inches thick. Halve the baby potatoes so they cook through in the same time as the pork. Smash the garlic cloves with the flat side of a knife to release their flavor.

Shred the Gruyère if not already shredded. Have all ingredients measured and ready. No need to brown the meat or pre-cook anything—just layer the ingredients in the slow cooker.

Instructions

Layer the Ingredients

1. 1Layer the Ingredients
   Place the pork medallions in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the pork.
   Look for The slow cooker bottom is covered with pork, potatoes, garlic, and rosemary.
   Tip Cut the potatoes into uniform halves so they cook evenly.
2. 2Add the Cream and Cheese
   Pour the heavy whipping cream evenly over the pork and potatoes. Sprinkle the shredded Gruyère cheese over the top, covering the surface as much as possible.
   Look for The cream pools around the ingredients and the cheese forms a thick layer on top.
   Tip Use freshly shredded Gruyère for the smoothest melt.

At the end of this phase, the slow cooker insert contains a single layer of pork medallions on the bottom, topped with halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs.

The ingredients look vibrant and raw, ready for the cream and cheese. The pork is ruby-pink, the potatoes are pale yellow, and the garlic is fragrant.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are fork-tender. Do not stir during cooking to keep the cheese layer intact. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling at the edges and the kitchen smells of garlic and rosemary.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid; each peek adds cooking time.

After 4 to 5 hours on low, the slow cooker is bubbling gently around the edges. The cream has melded with the melted Gruyère into a pale golden sauce. The pork medallions are no longer pink and are fork-tender. The potatoes are soft and have absorbed some of the sauce. The aroma of garlic, rosemary, and cheese fills the kitchen.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker. Let the pork rest in the sauce for at least 3 minutes. Gently stir the sauce to incorporate the melted cheese, then serve the pork and potatoes with a generous spoonful of the creamy Gruyère sauce.
   Look for The sauce is thick and glossy, and the pork is fork-tender.
   Tip For a thicker sauce, let it sit uncovered for 5 minutes before serving.

After resting, the sauce has thickened slightly and the cheese is fully incorporated. The pork medallions are glistening with sauce, and the potatoes are coated. A spoonful of the sauce is creamy and smooth, with no separation. The dish is ready to be plated, with the sauce pooling around the meat and potatoes.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends cooking time. Another is using low-fat cream or milk, which can curdle or produce a thin sauce.

Also, do not stir the pot during cooking—this can break up the potatoes and create a murky sauce. Finally, be sure to cut the potatoes into uniform halves so they cook evenly.

How to tell it’s done

The dish is done when the pork medallions are fork-tender and reach an internal temperature of 145°F (63°C) on an instant-read thermometer. The potatoes should be easily pierced with a fork.

The sauce will be bubbling gently around the edges and slightly thickened. Let the dish rest for at least 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