Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce
All Recipes

Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce

Save This Recipe

We'll email this post to you, so you can come back to it later!

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

  • It’s easy — seriously. If you can sprinkle herbs and turn on your slow cooker, you’re golden.

  • It feels special. Fancy enough for company, easy enough for a Tuesday.

  • Smells amazing. Your whole house will thank you.

  • Leftovers make killer sandwiches. Just saying.

  • Picky eater approved. Even my grandkids eat this without fuss — and that’s saying something.

Ingredients

  • 1 pork tenderloin (about 1.5 pounds)

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 2 tablespoons olive oil

  • 1 cup chicken broth

  • 2 tablespoons Dijon mustard

  • 2 tablespoons butter

  • 1/4 cup white wine

  • 1/2 cup heavy cream

  • 1 tablespoon all-purpose flour

  • 1 teaspoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

A Few Real-Life Notes:

  • Out of white wine? Use a splash of apple juice or more broth — it’ll be fine.

  • I’ve done this with pork loin too — just add an extra hour or so if it’s bigger.

  • No fresh herbs? Sprinkle a little extra dried — nobody will notice but you.

Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce

Directions

  1. 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.

  2. 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.

  3. Slow cook: Move your golden pork into the slow cooker. Pour the chicken broth around (not over) the meat so the crust stays put.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  • Sweet side: Stir a spoonful of honey into the mustard mix for a mellow, sweet bite.

  • Herb switch: Swap rosemary for thyme or oregano if that’s what’s handy.

  • Spicy kick: A pinch of red pepper flakes does wonders if you like a little zing.

  • 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

Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce

This tender pork tenderloin is slow-cooked with aromatic herbs, seared to lock in flavor, and served with a luscious creamy Dijon sauce infused with fresh herbs. It’s an elegant yet easy dinner perfect for cozy family meals or special occasions.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Comfort Food, Dinner, Main Course, Slow Cooker
Cuisine American
Servings 4 servings
Calories 500 kcal

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.

Notes

Serve this dish with mashed potatoes or roasted vegetables to soak up every bit of that delicious sauce. Leftovers make fantastic sandwiches the next day!

Nutrition

Calories: 500kcal
Keyword creamy sauce, Dijon sauce, herb crusted, pork tenderloin, slow cooker
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more