Sour Cream Garlic Herb Pork Medallions: Easy Crockpot Dinner

This slow cooker pork tenderloin recipe is the definition of easy weeknight comfort. Thick pork medallions, baby Yukon Gold potatoes, and garlic-herb flavor all simmer together in a rich sour cream gravy.

You simply layer everything into the Crockpot, set it, and forget it. Hours later, you’ll have a dinner that tastes like it took far more effort than it did. Serve it over buttered noodles or with crusty bread to soak up every last drop of the silky sauce.

Pork tenderloin is naturally lean, but cooking it low and slow in a creamy sauce keeps it incredibly moist and tender. The baby potatoes soak up all the garlic-rosemary flavor, while the sour cream and pan gravy meld into a luscious, velvety sauce.

This recipe is perfect for busy days when you want a hearty, homemade meal without standing over the stove. Just dump in the ingredients, walk away, and come back to a bubbling Crockpot full of comfort.

Ingredients

Why this recipe works

Slow cooking pork tenderloin in liquid keeps it from drying out. The low heat breaks down the meat's fibers gently, resulting in medallions that are fork-tender and juicy.

The sour cream and gravy create a moist environment that essentially poaches the pork, locking in flavor and moisture. This method is forgiving and requires no searing or browning, making it truly hands-off.

Baby Yukon Gold potatoes are ideal for the slow cooker because they hold their shape and have a buttery, creamy texture. Smashed garlic cloves release their pungent aroma slowly, infusing the dish with deep flavor.

Fresh rosemary adds an earthy, pine-like note that pairs beautifully with pork. The combination of these ingredients creates a cohesive, aromatic dish that feels both rustic and refined.

Notes and substitutions

Pork tenderloin is sold in vacuum-sealed packages; look for one that is uniform in thickness. If the tenderloin is very thick, cut it into 8 even medallions so they cook evenly. Baby Yukon Gold potatoes are small and waxy, but you can substitute red potatoes or fingerlings. Smashed garlic cloves are essential—they release more flavor than sliced or minced garlic.

Savory pan gravy can be homemade or store-bought. If using store-bought, choose a good-quality beef or chicken gravy. Sour cream adds tang and richness; full-fat sour cream works best for a silky sauce. You can use Greek yogurt as a substitute, but it may curdle slightly at high heat. For a dairy-free version, use a plant-based sour cream and a dairy-free gravy.

• pork tenderloin: pork loin chops, boneless, cut into chunks
• baby Yukon Gold potatoes: red potatoes or fingerling potatoes, halved
• fresh rosemary: 1 tsp dried rosemary, or use fresh thyme
• savory pan gravy: store-bought beef or chicken gravy, or a homemade gravy

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon
• Serving spoon
• Mixing bowl