Dinner · Part 3 of 3: Tips & recipe card

Crockpot Sour Cream French Onion Pork Medallions Tips, FAQ & printable recipe

Name: Crockpot Sour Cream French Onion Pork Medallions
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb pork tenderloin, cut into 1 1/2-inch medallions; 3 cups thinly sliced Vidalia onions; 6 sprigs fresh thyme; 1 cup beef broth; 1 cup sour cream; 1 cup savory pan gravy; warm buttered egg noodles, for serving

By Clara Weller · Oct 29, 2026

Slow cooker pork medallions in creamy sour cream onion sauce, garnished with thyme.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 6

Includes 5 min resting

Tips for success

For the most tender pork, do not rush the cooking. Low and slow is the way to go; the longer cook time breaks down the connective tissue and yields fork-tender results.

If you are short on time, you can cook on HIGH for 3 to 4 hours, but the texture will be slightly less fork-tender.

To make the sauce even richer, you can skim some of the liquid after cooking and whisk in a little cornstarch slurry on the stovetop to thicken it.

But the sauce is already quite thick from the sour cream and gravy. Serve with plenty of crusty bread to soak up every last drop.

Variations

Chicken Version: Swap the pork for boneless, skinless chicken thighs. Cook on LOW for 5-6 hours until tender and cooked through to 165°F (74°C). The sauce will be just as creamy and delicious.
Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the onions for an earthy depth. They will cook down and meld into the sauce, adding texture and flavor.
Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a subtle kick. The heat cuts through the creaminess nicely.
Herb Swap: Use fresh rosemary or sage instead of thyme. These herbs pair beautifully with pork and onions and will infuse the sauce with their aromatic flavors.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed to loosen the sauce.
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 occasionally, until warmed through. Add a little broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight. Reheat gently in the microwave or on the stovetop, adding a splash of broth if the sauce has thickened too much.

This dish is perfect for make-ahead meals. 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 as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the pork medallions and sauce over warm buttered egg noodles, which soak up the delicious gravy. Mashed potatoes, rice, or crusty bread are also excellent choices. A simple green salad or steamed green beans on the side adds freshness and color.

For a complete meal, garnish with fresh thyme leaves or chopped parsley before serving.

The dish is rich and comforting, so pair it with a light vegetable side to balance it out. Leftovers make a wonderful lunch the next day, served over noodles or in a sandwich.

Frequently asked questions

Can this recipe be made with chicken instead of pork?

Yes, boneless, skinless chicken thighs work well. Cook on LOW for 5-6 hours or until the chicken reaches 165°F (74°C). The sauce will be just as creamy and flavorful. Chicken breasts can also be used but may dry out if overcooked, so check for doneness earlier.

Why does the sour cream sometimes curdle?

Curdling can happen if the sour cream is added too early or if the heat is too high. To prevent this, add the sour cream during the last 30 minutes of cooking, or stir it in gently after cooking. Also, use full-fat sour cream and avoid boiling the sauce.

Can this be cooked on high instead of low?

Yes, you can cook on HIGH for 3-4 hours. The pork will still be tender, but the texture may be slightly less fork-tender than when cooked on LOW. Always check the internal temperature reaches 145°F (63°C) before serving.

What can be used instead of pan gravy?

You can use store-bought beef gravy, or make a quick gravy by whisking 1 tablespoon flour into 1 cup beef broth and simmering until thickened. Alternatively, omit the gravy and increase the broth to 1 1/2 cups for a thinner sauce.

Can this be frozen?

Yes, this dish freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Recipe card

Crockpot Sour Cream French Onion Pork Medallions

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

2 lb pork tenderloin, cut into 1 1/2-inch medallions
3 cups thinly sliced Vidalia onions
6 sprigs fresh thyme
1 cup beef broth
1 cup sour cream
1 cup savory pan gravy
warm buttered egg noodles, for serving

Instructions

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.
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.
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.
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.
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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 460
Protein: 38 g
Carbohydrates: 18 g
Fat: 26 g
Fiber: 2 g
Sugar: 8 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.