This slow cooker pork tenderloin is the perfect balance of comforting and elegant. Tender, herb-crusted meat simmers in a rich broth infused with Dijon mustard, white wine, and aromatic herbs. The result is a melt-in-your-mouth pork loin that’s elevated even further with a luxurious, creamy herb sauce.
Whether you’re hosting a dinner party or just want a no-fuss weeknight meal with gourmet flair, this dish delivers big flavor with minimal effort. The slow cooker does all the heavy lifting, and the creamy sauce brings everything together with a velvety finish that feels fancy but is totally doable.
Why You’ll Love This Recipe:
• Effortless but Elegant: A beautiful pork tenderloin dish without hovering over the stove. Just a quick sear, then your slow cooker handles the rest.
• Herb-Crusted Perfection: Rosemary, sage, garlic, and black pepper form a fragrant crust that infuses every bite with savory flavor.
• Sauce Worth Savoring: The creamy Dijon and herb sauce takes this dish from simple to sensational — buttery, herby, and just tangy enough.
• Dinner-Party Ready: It looks impressive, tastes gourmet, and is perfect for entertaining or an elevated family dinner.
• Comfort Meets Class: Tender pork and a silky sauce make for a meal that feels indulgent but uses humble, everyday ingredients.
Ingredients
- 1 pork tenderloin (about 1.5 pounds)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried sage
- 2 tbsp olive oil
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp butter
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
Instructions
- Season the Pork: Rub the pork tenderloin all over with garlic powder, salt, pepper, rosemary, and sage.
- Sear for Flavor: Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned.
- Add to Slow Cooker: Transfer the pork to your slow cooker. Pour in chicken broth.
- Build the Flavor Base: In a small bowl, mix Dijon mustard, butter, and white wine. Pour the mixture over the pork.
- Slow Cook: Cover and cook on LOW for 6–8 hours until the pork is tender and infused with flavor.
- Make the Sauce: Remove pork and let it rest. Transfer cooking liquid to a saucepan and bring to a simmer over medium heat.
- Creamy Finish: Whisk in the heavy cream and flour. Cook until thickened and smooth.
- Add Fresh Herbs: Stir in chopped thyme and parsley.
- Serve: Slice the pork tenderloin and spoon the creamy herb sauce over the top.
Tips
- For a deeper flavor, deglaze the skillet with a splash of the wine after searing and pour it into the slow cooker.
- Don’t skip the searing step—it locks in flavor and adds color.
- You can substitute the white wine with more chicken broth if needed.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze pork and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
