Slow-Cooker Sour Cream Apple Cider Pork Medallions Step-by-step instructions

Before you start

Before starting, pat the pork tenderloin dry and cut it into 1-inch medallions. Season with salt and pepper.

Have the apples cored and sliced, the brown sugar measured, and the cider and sour cream ready. If using a store-bought gravy, keep it warm or at room temperature so it mixes easily with the sour cream.

Instructions

Phase 1: Sear and Layer

1. 1Brown the Pork
   Pat the pork medallions dry with paper towels. Season both sides with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the medallions for 2 to 3 minutes per side, until deeply browned. Transfer to a plate.
   Look for The medallions should have a deep brown crust, not just gray.
   Tip Do not crowd the pan; sear in batches to get a good crust.
2. 2Layer the Apples and Sugar
   Place the sliced apples in the bottom of the slow cooker. Sprinkle with the brown sugar and pour the apple cider over the top. Toss gently to coat the apples.
   Look for The apples should be evenly coated with sugar and cider.
   Tip Use a spatula to scrape every bit of brown sugar into the pot.
3. 3Add the Pork
   Arrange the browned pork medallions over the apples in an even layer. They can overlap slightly, but try to keep them in a single layer if possible.
   Look for The pork sits on top of the apples, ready for the sauce.
   Tip Nestle the medallions gently into the apple mixture.

At the end of this phase, the pork medallions are browned with a deep crust, the apples are coated in brown sugar and cider, and everything is layered in the slow cooker.

The kitchen smells of caramelized apples and seared meat. The pork is ready for the sauce.

Phase 2: Slow-Cook and Rest

4. 4Make the Sauce
   In a medium bowl, whisk together the sour cream and savory pan gravy until smooth. Pour the mixture evenly over the pork and apples.
   Look for The sauce covers the pork and apples completely.
   Tip If the gravy is very thick, thin with a splash of cider or water.
5. 5Slow-Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, until the pork is fork-tender and reaches an internal temperature of at least 145°F (63°C). Do not lift the lid during cooking. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to peek; each lift of the lid adds 20 minutes of cooking time.
6. 6Rest 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.
   Look for The pork is tender and the sauce has thickened slightly.
   Tip Use a meat thermometer to confirm the internal temperature.

After slow-cooking, the sauce is bubbling gently, the apples are soft and translucent, and the pork is fork-tender. The aroma is rich and sweet-savory. The pork should register at least 145°F (63°C) and rest for 3 minutes before serving.

Phase 3: Cook Noodles and Serve

7. 7Cook the Noodles
   While the pork rests, cook the egg noodles according to the package directions in salted boiling water. Drain and toss with a pat of butter, if desired.
   Look for The noodles are tender but still firm to the bite.
   Tip Reserve a cup of pasta water to loosen the sauce if needed.
8. 8Serve
   Spoon the buttered noodles onto plates. Top with the pork medallions and a generous ladle of the apple-cider cream sauce. Serve hot.
   Look for The sauce is silky and coats the meat and noodles.
   Tip Garnish with fresh thyme or parsley if you have it, though the video doesn't show it.

The buttered noodles are cooked and ready, the pork is plated with a generous spoonful of sauce, and the dish looks glossy and inviting. The sauce should coat the noodles and meat beautifully, with a silky texture.

Common mistakes

One common mistake is skipping the searing step. Browning the pork adds essential flavor and texture. Another is lifting the lid during cooking, which lets heat escape and extends the cooking time.

Also, avoid using tart apples like Granny Smith, which may not sweeten enough. Finally, do not overcook the pork—it should be tender but not dry.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and is fork-tender. The apples should be soft and caramelized, and the sauce should be bubbling and slightly thickened.

Let the pork rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute.

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