Dinner · Part 3 of 3: Tips & recipe card

French Onion Dijon Cream Pork Sirloin Roast Tips, FAQ & printable recipe

Name: French Onion Dijon Cream Pork Sirloin Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3 1/2 lb boneless pork sirloin roast; 2 large Vidalia onions, thinly sliced; 1 cup beef consommé; 1/2 cup sour cream; 2 tbsp whole-grain Dijon mustard; 1/2 cup au jus

By Clara Weller · Oct 28, 2026

Shredded pork sirloin in a creamy Dijon onion gravy in a black slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, use a good-quality beef consommé and au jus—they are the backbone of the sauce. If you have time, caramelize the onions in a skillet for 10 minutes before adding them to the slow cooker for an even deeper flavor, though it is not necessary.

The sour cream and Dijon should be at room temperature before adding to prevent curdling; if they are cold, let them sit out for 15 minutes.

To thicken the sauce, remove the pork and shred it, then set the slow cooker to HIGH and let the sauce simmer uncovered for 20 to 30 minutes.

You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 10 minutes. For a brighter finish, stir in a tablespoon of chopped fresh parsley before serving, though the video does not include it.

Variations

Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the onions for an earthy, savory boost. They will cook down and meld into the gravy, adding texture and depth.
Spicy Kick: Stir in 1 tsp red pepper flakes or a diced jalapeño with the onions for a subtle heat that balances the creamy sauce.
Herb Infusion: Tuck a few sprigs of fresh thyme or rosemary under the roast before cooking. The herbs will infuse the sauce with aromatic flavor; remove before serving.
Beef Version: Substitute a 3 1/2-lb beef chuck roast for the pork. Cook on LOW for 8-10 hours until fork-tender. The beef will be equally rich and savory.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water 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 covered skillet over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals.

Store leftover pork and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. The pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This dish is perfect for meal prep. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed. You can also cook the pork fully, shred it, and store it in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a little extra broth to keep it moist.

Serving ideas

Serve the French Onion Dijon Cream Pork over fluffy steamed rice, mashed potatoes, or egg noodles to soak up the rich gravy. A side of crusty bread or a simple green salad with a light vinaigrette balances the richness.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. The dish is also excellent tucked into warm rolls or slider buns for a pulled-pork-style sandwich.

For a complete meal, pair with roasted asparagus, green beans, or a crisp coleslaw. The tangy, creamy sauce pairs well with acidic sides like pickles or a squeeze of lemon. Garnish with fresh thyme or parsley if desired, though the video keeps it simple. This is a hearty, satisfying dinner that feeds a crowd and tastes even better the next day.

Frequently asked questions

Can this recipe be made in a Dutch oven instead of a slow cooker?

Yes. Brown the roast in a Dutch oven over medium-high heat, then add the onions and remaining ingredients. Cover and cook in a 300°F (150°C) oven for 3 to 4 hours, or until the meat is fork-tender. Check occasionally and add a splash of broth if needed.

Why is the sauce thin after cooking?

The slow cooker creates condensation, which can thin the sauce. To thicken, remove the pork and shred it, then simmer the sauce on the stovetop or set the slow cooker to HIGH and cook uncovered for 20 to 30 minutes. You can also whisk in a cornstarch slurry.

Can this be made ahead and frozen?

Yes. Fully cooked and shredded pork freezes well for up to 3 months. Store in a freezer-safe container with some sauce to keep it moist. Thaw in the refrigerator overnight and reheat gently on the stovetop or microwave.

What is the best cut of pork for this recipe?

Pork sirloin roast is lean and benefits from slow cooking. Pork shoulder or pork butt also work well and are more forgiving, but they have more fat. Adjust cooking time as needed—shoulder may take a bit longer to become fork-tender.

Can the sour cream be substituted?

For a similar tang and creaminess, use plain Greek yogurt or crème fraîche. Keep in mind that yogurt may curdle if the heat is too high, so stir it in during the last 30 minutes of cooking if using that substitute.

Recipe card

French Onion Dijon Cream Pork Sirloin Roast

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

3 1/2 lb boneless pork sirloin roast
2 large Vidalia onions, thinly sliced
1 cup beef consommé
1/2 cup sour cream
2 tbsp whole-grain Dijon mustard
1/2 cup au jus

Instructions

Place the pork sirloin roast in the center of the slow cooker. Scatter the sliced Vidalia onions over and around the roast. Pour the beef consommé around the base, being careful not to rinse the onions off the meat.
Dollop the sour cream over the roast and onions. Spoon the whole-grain Dijon mustard over the top, spreading it slightly. Pour the au jus along the side of the pot, not directly over the sour cream.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
Transfer the roast to a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the pork into bite-size pieces, discarding any large fat pieces.
Return the shredded pork to the slow cooker and stir it into the onion gravy. Serve hot over steamed rice or on its own, spooning extra sauce over each portion.

Contains: gluten, milk, mustard, sulfites

Estimated nutrition per serving

Calories: 410
Protein: 38 g
Carbohydrates: 12 g
Fat: 23 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.