Creamy Gruyère Pork Medallions with Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly shredded Gruyère rather than pre-shredded, which often contains anti-caking agents that affect melting.

Smash the garlic cloves rather than mincing them—they will soften and sweeten during the long cook, infusing the sauce without becoming sharp. If you prefer a more pronounced rosemary flavor, add an extra sprig and remove it before serving.

To make the sauce extra velvety, after cooking, whisk the sauce gently to incorporate any cheese that has settled on top.

If the sauce seems too thin, remove the pork and potatoes to a serving platter and simmer the sauce on the stovetop for a few minutes to reduce. For a richer dish, stir in a tablespoon of butter before serving.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the potatoes for an earthy flavor. Sauté them briefly in butter before adding to the slow cooker to deepen their taste.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 3 to 4 hours, until the chicken reaches 165°F (74°C). The sauce will be equally delicious.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a minced jalapeño with the garlic for a subtle heat that cuts through the richness of the cream and cheese.
• Swap the Cheese: Use aged white cheddar or smoked Gouda instead of Gruyère for a different flavor profile. Smoked Gouda adds a smoky note that pairs well with pork.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or broth if the sauce is too thick.

Store leftover pork and potatoes in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen if needed.

This dish can be assembled up to 24 hours in advance. Layer the pork, potatoes, garlic, and rosemary in the slow cooker insert, then pour the cream and sprinkle the cheese over the top.

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.

Serving ideas

Serve the pork medallions and potatoes directly from the slow cooker, spooning plenty of the creamy Gruyère sauce over each portion.

This dish pairs well with a crisp green salad or steamed green beans to balance the richness. Crusty bread is also excellent for sopping up the sauce.

For a more substantial meal, serve over creamy mashed potatoes or buttered egg noodles. The sauce acts as a luxurious gravy. If desired, sprinkle with fresh chopped parsley for a pop of color, though the video does not include it.

Frequently asked questions

Recipe card

Creamy Gruyère Pork Medallions with Baby Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb pork tenderloin, cut into 8 medallions
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup heavy whipping cream
• 1 1/2 cups shredded Gruyère cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

22 g

Fat

38 g

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