Slow Cooker Creamy Brie and Walnut Pork Tenderloin Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Remove the pork tenderloin from the refrigerator approximately 20 minutes before starting to ensure even cooking. Gather all ingredients and measure the heavy cream accurately.

If the brie is very cold, it may be easier to slice if left at room temperature for a few minutes. Check the internal temperature of the pork before starting to ensure the thermometer is calibrated correctly for accuracy later in the process.

Instructions

Preparation and assembly

1. 1Assemble the slow cooker
   Place the raw pork tenderloin into the bottom of the slow cooker insert. Ensure it lies flat for even cooking.
   Look for The pork is resting at the bottom of the slow cooker.
   Tip Pat the pork dry with paper towels before adding it to the cooker to improve the texture.

The pork is placed securely in the bottom of the slow cooker, ready for the aromatics and sauce components. Ensure the meat is positioned to allow for even heat distribution throughout the cooking process.

Adding the sauce components

2. 2Add sauce components
   Arrange the sliced brie over the pork. Sprinkle the crushed walnuts and ground nutmeg evenly over the top, then pour the heavy cream over all the ingredients.
   Look for The cream covers the ingredients and the brie starts to settle into the walnuts.
   Tip Use a heavy cream with at least 36 percent milk fat for the best sauce consistency.

The brie, walnuts, nutmeg, and cream are layered over the pork. The ingredients should look uniform, with the cream surrounding the meat to ensure it stays submerged throughout the cooking cycle.

Slow cooking to perfection

3. 3Cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for 5 minutes, then slice into medallions and serve with the warm sauce.
   Look for The pork is tender and the sauce is glossy and thick.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the tenderloin using an instant-read thermometer.

The pork has reached the safe internal temperature of 145°F (63°C) and the sauce has thickened into a rich, cohesive mixture. The meat is ready to be removed for the essential resting period.

Common mistakes

Avoid overcooking the pork tenderloin, as its lean nature means it can become dry if left in the slow cooker for too long. Monitor the temperature closely toward the end of the cooking time.

Another common mistake is failing to allow the meat to rest after cooking; slicing immediately will cause the juices to escape, leading to a loss of moisture and texture.

Finally, ensure the cream is distributed evenly to prevent any localized scorching on the bottom of the cooker.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) in the thickest part of the loin. At this stage, the meat should be opaque throughout but still incredibly moist. The sauce should appear glossy and thick, coating the back of a spoon.

Always allow the pork to rest for at least 5 minutes before slicing to ensure the juices redistribute throughout the fibers, resulting in the most tender and succulent medallions possible.

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