Slow Cooker French Onion Pork Medallions Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality beef broth—low-sodium is fine, as you can adjust salt at the end.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Let the dish rest before serving to allow the sauce to settle and the flavors to meld.

When serving, spoon the sauce generously over the pork and potatoes. The sauce is rich, so a little goes a long way. For a brighter finish, sprinkle with fresh thyme leaves or a pinch of black pepper.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Variations

• Chicken Version: Replace the pork medallions with boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken reaches 165°F (74°C). The sauce and onions work beautifully with chicken.
• Mushroom Addition: Add 8 oz of sliced cremini mushrooms along with the onions. They will absorb the sauce and add an earthy depth. No other changes needed.
• Herb Swap: Substitute fresh rosemary for the thyme, using 2 sprigs instead of 6. Rosemary pairs well with pork and adds a piney aroma. Adjust the amount to taste.
• Low-Carb Serve: Skip the mashed potatoes and serve the pork and sauce over steamed cauliflower rice or roasted zucchini noodles. The sauce will still coat the vegetables nicely.

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 the sauce is too thick.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat until warmed through, or in the microwave in 30-second intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen if needed.

For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

This dish can be assembled the night before: layer the pork, onions, thyme, and broth in the slow cooker insert, cover, and refrigerate. In the morning, add the cream and cheese, then cook as directed.

Alternatively, the fully cooked dish can be refrigerated and reheated within 3 days. The flavors continue to develop, making it even better the next day.

Serving ideas

Serve the pork medallions and onions over a bed of creamy mashed potatoes, letting the sauce soak into the potatoes. For a lighter side, roasted green beans or a crisp green salad balance the richness. Crusty bread is also excellent for soaking up every drop of the savory sauce.

This dish pairs well with a glass of dry white wine, such as Sauvignon Blanc or Chardonnay, which cuts through the creaminess. For a non-alcoholic option, sparkling water with lemon works nicely. The meal is hearty enough to stand alone, but a simple vegetable side adds color and freshness.

Frequently asked questions

Recipe card

Slow Cooker French Onion Pork Medallions

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 1/2 lb pork tenderloin medallions
• 2 large Vidalia onions, thinly sliced
• 6 sprigs fresh thyme
• 1 cup beef broth
• 1 cup heavy cream
• 1 1/2 cups shredded Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Creamy Yukon Gold mashed potatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon a generous portion of the pork and onion mixture over creamy mashed potatoes. Ladle extra sauce over the top and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

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