Preparation
Begin by seasoning the pork tenderloin with garlic powder, salt, and pepper.
Sear the Pork: Heat olive oil in a skillet over medium-high heat. Sear the tenderloin until golden brown on all sides, approximately 2-3 minutes per side.
Slow Cook: Transfer the seared pork to a slow cooker. Add chicken broth and a mixture of Dijon mustard and butter.
Cook: Cover and cook on low for 3-4 hours, until the pork reaches an internal temperature of 145°F.
Make the Sauce: After cooking, transfer the tenderloin to rest. Meanwhile, blend the cooking liquid with heavy cream and flour in a saucepan, simmer until thickened, and then stir in fresh thyme.
Serve: Slice the tenderloin, ladle over the creamy Dijon sauce, and garnish with parsley if desired.
Variations & Tips:
Enhance the Flavor: Add wild mushrooms to the slow cooker for an earthy depth or a splash of white wine to the mustard mixture for complexity.
Resting is Crucial: Allowing the pork to rest before slicing ensures it remains juicy and tender.
Dietary Adjustments: For a dairy-free version, substitute heavy cream with coconut cream and use gluten-free flour for the sauce.
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Life’s leveled up! The hubby and his crew can’t get enough of this meal, so I’m always on backup cooking duty.
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