2 pounds pork tenderloin
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Fresh parsley, chopped, for garnish
Directions
Season the pork tenderloin with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Transfer the pork to a slow cooker.
In the same skillet, add butter and sliced mushrooms. Sauté until mushrooms are browned and tender, about 5 minutes.
Add minced garlic to the mushrooms and cook for an additional minute.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
Stir in the heavy cream, Dijon mustard, and dried thyme. Bring to a simmer.
Pour the mushroom cream sauce over the pork in the slow cooker.
Cover and cook on low for 4-5 hours, or until the pork is tender.
In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce in the slow cooker to thicken.
Slice the pork tenderloin into medallions and serve with the mushroom cream sauce. Garnish with fresh parsley.
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Variations & Tips
For a lighter version, replace heavy cream with half-and-half or a non-dairy alternative like coconut milk. Add a splash of white wine to the sauce for extra depth of flavor. If you prefer a spicier kick, include a pinch of red pepper flakes. For a more herbaceous note, add fresh thyme or rosemary sprigs to the slow cooker. Experiment with different mushrooms such as cremini or shiitake for varied textures and flavors.
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