Crockpot Parmesan Garlic Herb Pork Medallions Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 1-inch medallions and season them lightly with salt and pepper. Halve the baby potatoes so they cook evenly. Smash the garlic cloves with the flat side of a knife to release their flavor.

Soften the cream cheese by leaving it at room temperature for about 30 minutes. Grate the Parmesan cheese fresh for the best texture. Have all the ingredients ready to layer into the slow cooker. No need to pre-brown the meat—the slow cooker does all the work.

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 over the meat. Season with salt and black pepper. Let it rest for 3 minutes before slicing.
   Look for The pork and potatoes are evenly distributed in the crock.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cut the potatoes into uniform halves so they cook at the same rate.
2. 2Add the Cream Cheese and Parmesan
   Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the grated Parmesan evenly over the top. Do not stir.
   Look for The cream cheese sits on top, ready to melt into the sauce.
   Tip Softening the cream cheese helps it melt more smoothly.

At the end of this phase, the slow cooker contains a neat layering of pork medallions, halved baby potatoes, smashed garlic, and fresh rosemary, seasoned with salt and pepper.

On top sits a block of softened cream cheese and a shower of grated Parmesan. The raw ingredients look vibrant and fresh, ready to transform during the long, slow cook.

Cook Low and Slow

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The sauce is bubbling gently and the pork is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Stir the Sauce
   Once the pork is cooked, gently stir the sauce to combine the melted cream cheese and Parmesan into a creamy sauce. The sauce will thicken as it sits.
   Look for The sauce is smooth and coats the back of a spoon.
   Tip Stir gently so the pork medallions stay intact.

After 4 to 5 hours on low, the slow cooker is filled with a gentle bubbling sauce. The cream cheese and Parmesan have melted together into a velvety, pale golden sauce. The pork medallions are fork-tender and the potatoes are soft. The aroma of garlic and rosemary fills the kitchen, and the sauce clings to the back of a spoon.

Serve Over Herb Rice

5. 5Serve Over Herb Rice
   Spoon the pork, potatoes, and sauce over fluffy herb rice on a plate. Serve hot.
   Look for The steam rises from the creamy sauce and tender meat.
   Tip Warm the plates beforehand to keep the dish hot longer.

The finished dish is spooned over fluffy herb rice, with creamy sauce pooling around the meat and potatoes. The pork is tender and juicy, the potatoes are buttery, and the sauce is rich and savory. A final sprinkle of fresh herbs or extra Parmesan can be added if desired, though the dish is already full of flavor.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using pre-shredded Parmesan, which may not melt as smoothly.

Overcooking the pork can make it dry, so check the temperature at the 4-hour mark. Also, avoid stirring the ingredients before cooking—the layering helps the flavors develop. Finally, don't skip resting the meat; it keeps the medallions juicy.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and is fork-tender. The potatoes should be easily pierced with a knife. The sauce will be bubbling gently and slightly thickened.

Let the pork rest for at least 3 minutes before serving to allow the juices to redistribute. If the sauce seems too thin, let it sit uncovered for a few minutes to thicken, or stir in an extra tablespoon of grated Parmesan.

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