Slow Cooker French Onion Pork Medallions Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 1-inch medallions if not already done. Slice the onions thinly so they soften and caramelize during the long cook.

Measure out the beef broth, cream, and shredded cheese, and have the thyme sprigs ready. No searing or pre-cooking is needed—everything goes into the slow cooker raw. Ensure the slow cooker is clean and dry before adding the ingredients.

Instructions

Layer and Top

1. 1Layer the Pork and Onions
   Place the pork tenderloin medallions in a single layer in the bottom of the slow cooker. Season with salt and pepper. Scatter the sliced Vidalia onions over the top, then add the fresh thyme sprigs. Pour the beef broth evenly over everything.
   Look for The pork is seasoned and the onions and thyme are piled on top, with broth pooling around the meat.
   Tip If the medallions are thick, cut them into 1-inch pieces so they cook evenly.
2. 2Add the Cream and Cheese
   Pour the heavy cream over the onions and broth. Sprinkle the shredded Gruyère cheese evenly over the top. Do not stir; the cheese will melt and create a sauce as it cooks.
   Look for The cream and cheese form a thick layer over the onions, with some cheese peeking through.
   Tip Shred the cheese from a block for the smoothest melt; pre-shredded cheese may not melt as well.

The slow cooker is filled with seasoned pork, onions, thyme, and broth, then topped with cream and cheese. The cheese sits in a thick layer over the onions.

The ingredients look neat and colorful, with the white cream and golden cheese contrasting with the pink pork. Before moving on, ensure the pork is in a single layer and the onions are evenly distributed.

Slow Cook and Tend

3. 3Cover and Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and the onions are meltingly soft. Do not lift the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges, and the kitchen smells of onion and thyme.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the pork time to become tender without drying out.
4. 4Check the Pork Temperature
   Insert an instant-read thermometer into the thickest medallion to ensure it reads at least 145°F (63°C). If not, continue cooking for 30 minutes and check again.
   Look for The thermometer reads 145°F (63°C) or higher, and the pork is easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the pork rest for a few minutes after cooking helps it stay juicy.

After hours of cooking, the slow cooker is bubbling gently, with steam rising. The cheese has melted into a creamy sauce, and the onions have softened and turned translucent. The pork is fork-tender and easily pierced. The aroma is rich and savory, with notes of caramelized onion and thyme. Check the pork's temperature to confirm it reaches 145°F (63°C).

Rest and Serve

5. 5Rest the Pork
   Turn off the slow cooker and 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 tender.
   Look for The pork rests in the warm sauce, absorbing the flavors.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the best texture, don't skip the rest time.
6. 6Serve Over Mashed Potatoes
   Spoon a generous portion of the pork and onion mixture over creamy mashed potatoes. Ladle extra sauce over the top and serve hot.
   Look for The creamy sauce coats the pork and onions as they're spooned over the potatoes.
   Tip For a low-carb option, serve over cauliflower mash or roasted vegetables.

The slow cooker is turned off, and the dish rests for a few minutes. The sauce has thickened slightly, and the pork is glistening. When served over mashed potatoes, the creamy sauce pools around the meat, and the onions are soft and sweet. The dish looks hearty and comforting, with a golden hue from the cheese.

Common mistakes

One common mistake is lifting the lid during cooking, which lets heat escape and extends the cooking time. Avoid stirring the ingredients after adding the cream and cheese, as this can break the sauce.

Another error is using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting. Finally, don't rush the cooking time—pork needs the full 6 to 7 hours to become tender; cooking on high will result in tougher meat.

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. The meat should be fork-tender and easily pull apart, but not dry.

The onions should be completely soft and translucent, almost melting into the sauce. The sauce should be thick enough to coat a spoon, with the cheese fully melted and combined. If the sauce seems too thin, cook uncovered for an additional 30 minutes.

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