Sour Cream Garlic Herb Pork Medallions: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use fresh rosemary rather than dried. If you only have dried, use about 1 teaspoon and add it at the beginning.

Smashing the garlic cloves is key—it releases more flavor than slicing. You can also add a bay leaf during cooking, but remove it before serving.

If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the sauce during the last 30 minutes of cooking.

Let it cook uncovered to thicken. For extra richness, stir in a tablespoon of butter just before serving. This adds a glossy finish and rounds out the flavors.

Variations

• Mushroom Medley: Add 8 oz sliced cremini mushrooms with the potatoes. They will release moisture and add an earthy flavor. Sauté them first for extra depth, or just dump them in.
• Herb Swap: Replace rosemary with fresh thyme or sage. Use 1 tbsp of fresh thyme leaves or 1 tsp dried thyme. Sage pairs beautifully with pork and sour cream.
• Spicy Kick: Add 1/2 tsp red pepper flakes or a diced jalapeño with the garlic for a subtle heat. The creaminess of the sauce balances the spice nicely.
• Vegetable Boost: Add 2 cups of baby carrots or sliced carrots along with the potatoes. They will become tender and sweet, absorbing the gravy flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed. The pork and potatoes will remain tender.

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

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish fully, then cool and refrigerate for up to 2 days before reheating.

Serving ideas

Serve the pork medallions and potatoes over a bed of buttered egg noodles, as shown, or with crusty bread to soak up the sauce.

The creamy gravy also pairs well with mashed potatoes or rice. For a lighter option, serve with steamed green beans or a crisp salad to balance the richness.

This dish is hearty enough to be a complete meal on its own. For a special touch, garnish with extra fresh rosemary or a sprinkle of black pepper. The leftovers make excellent sandwiches—pile the pork and potatoes on a hoagie roll and drizzle with extra sauce.

Frequently asked questions

Recipe card

Sour Cream Garlic Herb Pork Medallions: Easy Crockpot Dinner

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

• 2 lb pork tenderloin, cut into 8 medallions
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 tbsp fresh rosemary leaves
• 1 cup sour cream
• 1 1/2 cups savory pan gravy
• 8 oz buttered egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

32 g

Fat

24 g

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