Sour Cream Garlic Herb Pork Medallions: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before starting, cut the pork tenderloin into 8 thick medallions and season lightly with salt and pepper. Halve the baby Yukon Gold potatoes so they cook evenly. Smash the garlic cloves with the flat side of a knife to release their flavor.

Measure the sour cream and gravy, and whisk them together in a small bowl. Have all the ingredients ready by the slow cooker so you can layer them quickly and easily.

Instructions

Layer and Cover

1. 1Layer the Ingredients
   Place the pork tenderloin medallions in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby Yukon Gold potatoes over the meat, then add the smashed garlic cloves and fresh rosemary leaves, distributing them evenly.
   Look for The meat and vegetables should be evenly spread in the cooker.
   Tip Smashed garlic releases more flavor than sliced; press with the flat side of a knife.
2. 2Add the Creamy Sauce
   In a small bowl, whisk together the sour cream and savory pan gravy until smooth. Pour the mixture over the pork and potatoes, using a spatula to spread it evenly. Do not stir the contents of the slow cooker.
   Look for The sauce should completely cover the top of the ingredients.
   Tip Whisking prevents lumps and ensures a silky sauce.

After layering the pork, potatoes, garlic, and rosemary, and pouring over the sauce, you should see a creamy, speckled surface.

The garlic and rosemary should be visible, and the sauce should cover most of the ingredients. This is the 'dump it in' moment—everything is ready for the slow cooker to work its magic.

Slow Cook to Tender

3. 3Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and the potatoes are easily pierced with a knife. Avoid opening the lid during cooking to keep the heat steady. 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 If the sauce looks thin, it will thicken slightly as it rests.
4. 4Rest the Meat
   Turn off the slow cooker and let the pork rest in the sauce for at least 10 minutes. This allows the juices to redistribute and the meat to become even more tender. The internal temperature of the pork should read at least 145°F (63°C).
   Look for The meat should be fork-tender and easily pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting in the warm sauce keeps the pork moist.

After 6-7 hours on low, the slow cooker will be bubbling gently, and the kitchen will smell of garlic and rosemary. The pork should be fork-tender, and the potatoes soft. The sauce will have darkened slightly and thickened. The meat should register at least 145°F (63°C) on an instant-read thermometer.

Rest and Serve

5. 5Serve Over Noodles
   Cook the buttered egg noodles according to package directions while the pork rests. Spoon the pork medallions and potatoes over the noodles, then ladle the creamy sauce over the top. Serve hot.
   Look for The noodles should be tender and coated with butter.
   Tip Use a slotted spoon to serve the meat, then add extra sauce.

After resting, the sauce will be slightly thicker and the meat will be glistening. The potatoes will be coated in the creamy gravy. When you spoon the mixture over buttered noodles, the sauce should cling to everything. The aroma is rich and savory, with a hint of tang from the sour cream.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using low-fat sour cream, which can curdle or become watery.

Overcrowding the slow cooker can also prevent even cooking, so make sure the medallions are in a single layer. Finally, don't skip the resting time—it's essential for the juiciest pork.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender. The potatoes should be easily pierced with a knife. The sauce will be bubbling gently and have thickened slightly.

Let the dish rest for 10 minutes before serving to allow the meat to reabsorb juices and the sauce to settle. If the sauce is too thin, you can simmer it on the stovetop to reduce.

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