Slow-Cooker Sour Cream Honey Dijon Pork Medallions Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality whole-grain Dijon mustard with visible mustard seeds. The honey should be mild, like clover or orange blossom, so it doesn’t overpower the dish.

If the sauce seems too thin at the end, remove the pork and simmer the sauce on the stovetop for a few minutes to reduce it. Add a splash of broth or water if it becomes too thick.

The slow cooker method is forgiving, but resist the urge to stir during cooking. Stirring can break up the pork and make the sauce cloudy. If you prefer a smoother sauce, blend the sauce after removing the pork, but this will change the texture.

For a richer flavor, sear the medallions in a hot skillet before adding them to the slow cooker, though this adds time and isn’t necessary.

Variations

• Herbed version: Add 1 teaspoon dried thyme or rosemary along with the shallots. The herbs infuse the sauce with earthy notes that complement the honey and mustard. Fresh herbs can be stirred in just before serving.
• Spicy kick: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the sauce mixture. The heat balances the sweetness of the honey and adds a pleasant warmth without overwhelming the dish.
• Apple twist: Substitute 1/2 cup apple cider for the pan gravy. The cider adds a fruity sweetness that pairs beautifully with pork and Dijon. The sauce will be slightly thinner; thicken with a cornstarch slurry if desired.
• Creamy mushroom: Add 8 oz sliced mushrooms to the slow cooker with the shallots. The mushrooms release moisture and add an earthy umami flavor that makes the sauce even more luxurious. No other changes needed.

Storage and make-ahead

Fridge

Leftovers keep in the refrigerator for up to 3 days in an airtight container. Reheat gently, adding a splash of broth to maintain the sauce's consistency.

Freezer

This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container.

Reheat

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

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 water to loosen it if needed. The pork can also be shredded and used in sandwiches or tacos.

This dish can be assembled the night before: layer the pork, shallots, mustard, honey, sour cream, and pan gravy in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time since starting from cold.

Serving ideas

Serve the pork medallions over buttered egg noodles to soak up the creamy sauce. The noodles provide a neutral base that lets the honey-Dijon flavor shine.

Alternatively, serve with mashed potatoes, rice, or crusty bread for dipping. A simple green salad with a light vinaigrette balances the richness of the sauce.

For a complete meal, add a side of roasted green beans or steamed broccoli. The dish also pairs well with a glass of dry white wine like Chardonnay or Sauvignon Blanc, which cuts through the creaminess. Garnish with fresh parsley or chives if desired, though the recipe is delicious as is.

Frequently asked questions

Recipe card

Slow-Cooker Sour Cream Honey Dijon Pork Medallions

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

Ingredients

• 1 1/2 lb pork tenderloin, cut into 8 medallions
• 1/4 cup whole-grain Dijon mustard
• 3 tbsp honey
• 2 medium shallots, thinly sliced
• 1/2 cup sour cream
• 1/2 cup savory pan gravy

Instructions

1. Place the pork tenderloin medallions in the bottom of the slow cooker in a single layer. Scatter the sliced shallots over the pork. Spoon the whole-grain Dijon mustard and honey over the top, spreading them as evenly as possible over the meat and shallots.
2. Dollop the sour cream over the pork and mustard mixture. Pour the savory pan gravy over everything. Do not stir; the layers will combine as the slow cooker works.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or until the pork is fork-tender and registers 145°F (63°C) in the thickest part. The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
4. 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 moist.
5. Using a slotted spoon, transfer the pork medallions to a serving platter or directly onto plates. Spoon the creamy honey-Dijon sauce and shallots over the top. Serve hot, over buttered egg noodles if desired.

Contains: milk, mustard

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

18 g

Fat

20 g

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