Crockpot Parmesan Garlic Herb Pork Medallions

This crockpot recipe turns a handful of everyday ingredients into a rich, savory dinner with almost no effort. Pork tenderloin medallions and baby Yukon Gold potatoes cook low and slow in a velvety sauce made from cream cheese, Parmesan, garlic, and fresh rosemary.

The result is fork-tender meat and buttery potatoes coated in a creamy, herb-flecked sauce that tastes like it simmered all day—because it did.

This slow cooker pork medallion recipe is the definition of dump-and-forget cooking. You simply place the pork, potatoes, garlic, and rosemary in the crock, top with cream cheese and Parmesan, and let the slow cooker work its magic.

The low heat gently tenderizes the pork while the potatoes soak up the savory, creamy sauce. Serve the whole thing over fluffy herb rice for a complete, comforting meal. With minimal prep and a hands-off cooking method, this dish is perfect for busy evenings when you want a hearty dinner without standing over the stove.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the pork tenderloin's fibers, turning the medallions meltingly tender while keeping them moist.

The cream cheese and Parmesan melt together into a rich, velvety sauce that clings to every bite of pork and potato. Because the ingredients are layered without stirring, the flavors meld slowly and deeply, creating a cohesive, savory dish.

The baby Yukon Gold potatoes hold their shape during the long cook, becoming creamy and buttery inside while absorbing the garlic-herb sauce. The rosemary and garlic infuse the entire dish with aromatic flavor without overpowering the pork.

This recipe is forgiving and flexible—you can adjust the herbs or add a pinch of red pepper flakes for heat if you like, but the basic method is foolproof.

Notes and substitutions

Choose a pork tenderloin that is well-trimmed and cut it into 1-inch medallions for even cooking. Baby Yukon Gold potatoes are ideal because they are thin-skinned and creamy, but red potatoes or fingerlings work too. Use freshly grated Parmesan for the best melting and flavor; pre-shredded varieties often contain anti-caking agents that can make the sauce grainy.

Softened cream cheese blends more smoothly into the sauce, so let it sit at room temperature for about 30 minutes before adding it. Fresh rosemary is preferred, but dried rosemary can be used in a pinch—use about 1 teaspoon crushed. This recipe is naturally gluten-free; check the labels of any pre-made herb rice to ensure it is gluten-free if needed.

• baby Yukon Gold potatoes: red potatoes or fingerling potatoes, halved or quartered
• fresh rosemary: 1 tsp dried rosemary, crushed
• pork tenderloin: boneless pork chops, cut into chunks

Equipment

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