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You know, every family has that dish. The one you pull out when the weather turns cold and you’re craving something that feels like a warm hug. For me, it’s this Slow Cooker Herb-Crusted Pork Tenderloin — with that creamy Dijon sauce that makes you want to lick the spoon when no one’s looking (and sometimes when they are looking — no shame here).
I first made this when my youngest had the flu and nobody really wanted to eat. I thought maybe if the house smelled good enough, she’d nibble something. I threw this in the slow cooker before lunch, and by dinner the whole place smelled like garlic, herbs, and butter. She sat up in bed and asked, “What’s for dinner?” — and I knew I had a keeper.
So now, whether it’s a Sunday family dinner or just a Tuesday that needs a little help, this recipe makes an appearance. It’s the kind of thing that quietly works its magic while you get on with life.
Why You’ll Love This Recipe
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It’s easy — seriously. If you can sprinkle herbs and turn on your slow cooker, you’re golden.
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It feels special. Fancy enough for company, easy enough for a Tuesday.
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Smells amazing. Your whole house will thank you.
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Leftovers make killer sandwiches. Just saying.
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Picky eater approved. Even my grandkids eat this without fuss — and that’s saying something.
Ingredients
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1 pork tenderloin (about 1.5 pounds)
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1 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon dried rosemary
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1 teaspoon dried sage
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2 tablespoons olive oil
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1 cup chicken broth
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2 tablespoons Dijon mustard
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2 tablespoons butter
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1/4 cup white wine
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1/2 cup heavy cream
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1 tablespoon all-purpose flour
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1 teaspoon fresh thyme, chopped
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1 tablespoon fresh parsley, chopped
A Few Real-Life Notes:
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Out of white wine? Use a splash of apple juice or more broth — it’ll be fine.
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I’ve done this with pork loin too — just add an extra hour or so if it’s bigger.
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No fresh herbs? Sprinkle a little extra dried — nobody will notice but you.
Directions
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Season your pork: Mix the garlic powder, salt, pepper, rosemary, and sage in a small bowl. Rub it all over that pork like you mean it — get into every nook.
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Sear for flavor: Heat a big skillet over medium-high, add olive oil, and brown the pork on all sides. Don’t rush this — the crust is where the magic starts.
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Slow cook: Move your golden pork into the slow cooker. Pour the chicken broth around (not over) the meat so the crust stays put.
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Add sauce base: Stir the Dijon, butter, and wine together. Pour it over the pork — trust me on the butter, it makes the sauce rich and silky later.
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Let it do its thing: Cover, set to low, and let the slow cooker do the heavy lifting for 6–8 hours. Go read a book, run errands, watch your shows — it’ll be fine.
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Finish the sauce: When it’s done, move the pork to a cutting board. Carefully pour the liquid into a saucepan. Bring it to a simmer, whisk in the heavy cream and flour until the sauce thickens up. Stir in the fresh thyme and parsley — they wake everything up.
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Serve it right: Slice the pork nice and thick, spoon that creamy Dijon sauce all over, and sneak a bite when nobody’s looking.
Serving Suggestions
This pork just begs for mashed potatoes — fluffy ones, with a little butter. Or, if you’re tired of potatoes (it happens), a simple rice pilaf soaks up all that sauce. Roasted carrots, Brussels sprouts, or asparagus add some color to your plate — and maybe make you feel a little less guilty when you reach for seconds.
If it’s a casual night, pile up the sliced pork on toasted buns with that sauce drizzled inside — pork sandwiches are seriously underrated.
Storage Tips
Leftovers? Lucky you. Store them in a covered container in the fridge for about 3 days. Reheat slices in the microwave or gently on the stove — add a splash of broth or cream if the sauce gets too thick. And if you want to stretch it, shred the pork and toss it in wraps or on top of a green salad.
Little Twists
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Sweet side: Stir a spoonful of honey into the mustard mix for a mellow, sweet bite.
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Herb switch: Swap rosemary for thyme or oregano if that’s what’s handy.
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Spicy kick: A pinch of red pepper flakes does wonders if you like a little zing.
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On the side: Got a kid who side-eyes sauces? Serve it separate — keeps the peace at the table.
Until Next Time…
Well, that’s it, my friend — dinner made easy, cozy, and just a tiny bit impressive without any fuss. If you try it, I’d love to hear how it went — did you stick to the plan, or did you give it your own twist? Share a note or pop it in the comments — it makes my day when I hear your stories.
Until next time, keep that slow cooker working and your kitchen smelling like home. Big hugs and happy cooking.
Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce
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 tenderloin with garlic powder, salt, pepper, rosemary, and sage.
- In a large skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown.
- Transfer the seared pork to a slow cooker and pour in the chicken broth.
- In a small bowl, mix together Dijon mustard, butter, and white wine. Pour this mixture over the pork in the slow cooker.
- Cover and cook on LOW for 6–8 hours, or until the pork is tender.
- Once cooked, remove the pork from the slow cooker and let it rest for a few minutes.
- Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
- Whisk in the heavy cream and flour until the sauce thickens.
- Stir in the fresh thyme and parsley for added flavor.
- Slice the pork tenderloin and drizzle with the creamy Dijon and herb sauce before serving.
