Crockpot Parmesan Garlic Herb Pork Medallions Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality Parmesan and grate it fresh from the block. The anti-caking agents in pre-shredded cheese can prevent smooth melting.

If you prefer a thinner sauce, stir in a splash of chicken broth or milk after cooking. For a thicker sauce, let the slow cooker sit uncovered for 10 minutes, or stir in a slurry of cornstarch and water.

This recipe is versatile. You can swap the pork for boneless chicken thighs, adjusting the cooking time to 4 hours on low.

Add a pinch of red pepper flakes for a subtle kick, or a squeeze of lemon juice at the end for brightness. The leftovers are excellent in sandwiches or over pasta the next day.

Variations

• Chicken Thighs: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 4 hours, or until the chicken reaches 165°F (74°C). The sauce works beautifully with poultry.
• Add Mushrooms: Add 8 oz of sliced cremini mushrooms along with the potatoes. They will release moisture and add an earthy flavor that complements the garlic and rosemary.
• Spicy Kick: Stir 1/2 teaspoon of red pepper flakes into the cream cheese before adding it to the slow cooker. The heat balances the richness of the sauce.
• Lemon Herb Twist: Add the zest of one lemon along with the rosemary. After cooking, stir in 1 tablespoon of lemon juice for a bright, fresh flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until warmed through. Alternatively, microwave in 30-second intervals, stirring between each.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to loosen it.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through. Do not leave the cooked dish at room temperature for more than 2 hours.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If starting from cold, add about 30 minutes to the cooking time. The dish can also be fully cooked, cooled, and refrigerated for up to 3 days before reheating.

Serving ideas

Serve the pork medallions and potatoes over a bed of fluffy herb rice to soak up the creamy sauce. A side of steamed green beans or a crisp green salad adds freshness and color. For a low-carb option, serve the mixture over cauliflower rice or alongside roasted vegetables.

This dish is hearty enough to stand alone, but it also pairs well with crusty bread for dipping into the sauce. Garnish with a sprinkle of fresh parsley or additional rosemary for a bright finish. A glass of dry white wine or sparkling water with lemon complements the creamy, savory flavors.

Frequently asked questions

Recipe card

Crockpot Parmesan Garlic Herb Pork Medallions

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 2 lb pork tenderloin, cut into 1-inch medallions
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 tbsp fresh rosemary leaves
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• fluffy herb rice, for serving

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 over the meat. Season with salt and black pepper. Let it rest for 3 minutes before slicing.
2. 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.
3. 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.
4. 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.
5. Spoon the pork, potatoes, and sauce over fluffy herb rice on a plate. Serve hot.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

25 g

Fat

22 g

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