Slow-Cooker Sour Cream Apple Cider Pork Medallions Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality savory pan gravy. If you have homemade gravy, that's even better.

The gravy provides salt and umami, so taste the sauce before adding extra salt. You can also add a splash of apple cider vinegar at the end to brighten the flavors.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 30 minutes before serving. For a thinner sauce, add more cider or chicken broth. The sauce will thicken slightly as it sits.

Variations

• Chicken Version: Substitute boneless, skinless chicken thighs for the pork. Sear them first, then cook on low for 3 to 4 hours until they reach 165°F (74°C). The apples and sauce work beautifully with chicken.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño to the apple mixture for a subtle heat that contrasts with the sweetness. Adjust the amount to taste.
• Herb Infusion: Tuck a few sprigs of fresh thyme or rosemary into the slow cooker before cooking. Remove the herbs before serving. They add an earthy aroma that complements the apples and pork.
• Cider-Braised Pork Roast: Instead of medallions, use a 2-pound pork tenderloin whole. Sear it on all sides, then follow the recipe, increasing cooking time to 4 to 5 hours. Slice before serving.

Storage and make-ahead

Fridge

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of apple cider or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of cider or broth to loosen the sauce if needed.

You can assemble the entire dish the night before, cover, and refrigerate. In the morning, place the slow cooker insert in the base and cook on low as directed.

The cooking time may be slightly longer if starting from cold. Alternatively, cook the dish completely and refrigerate; reheat gently before serving.

Serving ideas

Serve the pork medallions and apples over a bed of buttered egg noodles, spooning the sauce generously over the top.

The noodles soak up the creamy sauce, making every bite comforting and satisfying. Add a side of steamed green beans or a crisp green salad to round out the meal.

This dish also pairs well with mashed potatoes, rice, or crusty bread for soaking up the sauce. For a low-carb option, serve over roasted vegetables or cauliflower mash.

The sweet apple flavor makes it a lovely autumn dinner, but it's delicious any time of year.

Frequently asked questions

Recipe card

Slow-Cooker Sour Cream Apple Cider Pork Medallions

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 2 lb pork tenderloin, cut into 1-inch medallions
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 3 Honeycrisp apples, cored and sliced
• 1/2 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 1 cup sour cream
• 1 cup savory pan gravy
• 12 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. In a medium bowl, whisk together the sour cream and savory pan gravy until smooth. Pour the mixture evenly over the pork and apples.
5. 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.
6. 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.
7. 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.
8. Spoon the buttered noodles onto plates. Top with the pork medallions and a generous ladle of the apple-cider cream sauce. Serve hot.

Contains: gluten, milk, sulfites, eggs

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

38 g

Fat

22 g

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