Parmesan Apple Cider Pork Medallions: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure the cream cheese is softened to room temperature so it melts more easily. Cut the pork tenderloin into 1-inch medallions and peel and slice the apples. Measure out the brown sugar, cider, and grated Parmesan. Have your 6-quart slow cooker ready. No need to preheat or brown anything—this is a true dump-and-go recipe.

Instructions

Layer and Dump

1. 1Layer the Ingredients
   Place the pork tenderloin medallions in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced apples over the pork. Sprinkle the brown sugar evenly over the apples, then pour the apple cider over everything. Place the cubed cream cheese in the center of the mixture, then sprinkle the grated Parmesan over the top.
   Look for The ingredients should be layered evenly, with the cream cheese sitting on top.
   Tip No need to stir—the slow cooker will do the work as it melts and blends.

At this stage, the slow cooker contains raw pork medallions layered with apple slices, brown sugar, cider, and the cream cheese and Parmesan on top. The ingredients are not mixed; they will blend as they cook.

The aroma is fresh and sweet, with hints of apple and brown sugar. The cream cheese is still firm, and the Parmesan is dry. Everything is ready for the slow cooker to work its magic.

Slow Cook to Perfection

2. 2Slow 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). During the last 30 minutes of cooking, gently stir the sauce to combine the melted cream cheese and Parmesan into a smooth, velvety sauce. Let it rest for 3 minutes before slicing.
   Look for The sauce should be creamy and the pork should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, leave the lid off for the last 15 minutes to let it thicken slightly.

After 6-7 hours on LOW, the kitchen fills with the warm, savory-sweet scent of cooked apples and pork. The sauce is bubbling gently around the edges, and the cream cheese and Parmesan have melted into a creamy, golden sauce.

The pork medallions are tender and easily pierced with a fork. The apples have softened but still hold their shape. The sauce coats the back of a spoon.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the pork rest in the sauce for at least 3 minutes before serving. Serve the pork medallions and apples over fluffy herb rice or mashed potatoes, spooning the creamy sauce generously over the top.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip For a smoother sauce, use an immersion blender to puree the apples into the sauce before serving.

The slow cooker is turned off, and the dish rests for a few minutes. The sauce has thickened slightly as it cools. When served, the pork is fork-tender, the apples are soft and caramelized, and the sauce is velvety and rich. The plate is filled with steaming pork and apples, glistening with sauce, ready to be enjoyed.

Common mistakes

One common mistake is using a lean cut like pork loin without enough fat, which can dry out. Stick with tenderloin or add a little butter. Another issue is not cutting the apples uniformly—if they are thicker, they may not soften as much.

Also, avoid lifting the lid frequently during cooking, as this releases heat and extends the cooking time. Finally, don't skip the resting period; it allows the juices to redistribute.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. It should be fork-tender and easily pull apart.

The apples should be soft but not mushy, and the sauce should be creamy and slightly thickened. If the sauce is too thin, remove the lid and cook on HIGH for an additional 15-20 minutes to reduce.

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