Crockpot Sour Cream French Onion Pork Medallions Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 1 1/2-inch medallions and slice the onions thinly. Have the thyme sprigs, broth, sour cream, and gravy measured and ready.

The slow cooker should be clean and dry. This recipe is truly dump-and-go, so all the prep happens in the first few minutes.

Instructions

Layer and Set

1. 1Layer the Pork and Onions
   Place the pork tenderloin medallions in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced Vidalia onions over the pork, tucking the thyme sprigs among the onions. Pour the beef broth over everything, making sure the onions are moistened.
   Look for The pork is covered with onions and broth; the thyme sprigs are visible.
   Tip Use a spoon to gently press the onions down so they are submerged in the broth.
2. 2Add Sour Cream and Gravy
   Dollop the sour cream over the onion mixture. Pour the savory pan gravy evenly over the top. Do not stir; the layers will meld during cooking.
   Look for The sour cream and gravy form a creamy layer over the onions.
   Tip Leaving the sour cream on top prevents it from curdling during the long cook.

At the end of this phase, the slow cooker contains raw pork medallions covered with onions, thyme, broth, sour cream, and gravy. The layers are distinct, and the ingredients are not stirred. The sour cream and gravy sit on top, ready to melt during cooking.

Slow Cook and Rest

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The pork is fork-tender and the sauce is bubbling; the onions are soft and translucent.
   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. 4Rest the Pork
   Turn off the slow cooker. Let the pork rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
   Look for The sauce settles and the pork is no longer bubbling.
   Tip Resting is essential for tender, juicy pork.

After cooking, the kitchen smells of savory pork and caramelized onions. The sauce is bubbling gently, and the pork is fork-tender.

The onions have softened and melded with the broth and sour cream into a silky gravy. The pork has rested for at least 3 minutes.

Serve and Enjoy

5. 5Serve Over Noodles
   Using a slotted spoon, transfer the pork medallions and onions to a serving plate. Spoon the creamy sauce over the top. Serve warm with buttered egg noodles on the side.
   Look for The pork is glistening with sauce and the onions are meltingly soft.
   Tip For a thicker sauce, simmer the sauce on the stovetop for a few minutes before serving.

The pork medallions are lifted out with a slotted spoon, glistening with sauce. The onions are meltingly soft, and the sauce is creamy and smooth. The dish is served over warm buttered egg noodles, with the sauce spooned generously over the top.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is overcooking the pork, which can make it dry; stick to the recommended times.

Also, do not stir the ingredients during cooking, as this can break up the pork and make the sauce cloudy. Finally, ensure the slow cooker is not overfilled, or the sauce may bubble over.

How to tell it’s done

The pork is done when it is fork-tender and reaches an internal temperature of 145°F (63°C). The onions should be soft and translucent, and the sauce should be bubbling gently.

The meat should easily shred or cut with a fork. Let it rest for at least 3 minutes before serving to keep it juicy.

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