Really good! My wife and I ate half of it at night and the rest for lunch the next day!

The seamless blend of French-inspired flavors with the ease of slow cooking results in the sort of dish that would have you eagerly staying in on a Friday night just to savor it. I’m talking about a succulent Slow Cooker Pork Tenderloin drenched in a Creamy Dijon Sauce. The foundation of this dish lies in the classic French technique of utilizing Dijon mustard to create a harmonious bridge between meat and a luscious cream-based sauce. This dish isn’t just for those versed in the high arts of culinary expertise but also for anyone seeking an easy-to-prepare gourmet meal that promises to deliver depth of flavor with minimal effort. Whether it's a cozy dinner with family or a meal to impress guests, this pork tenderloin answers the call magnificently.

Traditionally, French-inspired pork dishes lean towards being accompanied by root vegetables or a potato gratin. However, to put a twist on the norms, I often serve this delicate pork tenderloin alongside a bed of garlic-infused mashed cauliflower or roasted asparagus, which not only complements the creaminess of the sauce but also adds a touch of elegance to the plating. Undoubtedly, a side of crusty bread or a rice pilaf works wonders to absorb every last drop of the divine sauce.

Slow Cooker Pork Tenderloin with Creamy Dijon Sauce
Servings: 4

- 2 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 3 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 teaspoons fresh thyme leaves
- Optional: Fresh parsley for garnishing

1. Season the pork tenderloin generously with garlic powder, and liberal amounts of salt and black pepper.

2. In a large skillet over medium-high heat, add the olive oil and sear the pork tenderloin until golden brown on all sides, which will take about 2-3 minutes per side.

3. Transfer the seared tenderloin to the slow cooker and add the chicken broth.

4. In a bowl, whisk together the Dijon mustard and butter until well combined. Pour this mixture over the tenderloin in the slow cooker.

5. Cover and set your slow cooker on low for 3-4 hours, or until the internal temperature of the pork reaches at least 145 degrees Fahrenheit.

6. Once cooked, remove the tenderloin and let it rest.

7. Pour the remaining liquid from the slow cooker into a small saucepan. Whisk together the heavy cream and flour, then stir the mixture into the saucepan. Bring to a simmer and let it thicken for a few minutes. Stir in the fresh thyme leaves.

8. Slice the rested pork tenderloin, drizzle with the creamy Dijon sauce, and garnish with fresh parsley if desired. Serve immediately.

- To add a depth of earthiness to the dish, consider including a medley of wild mushrooms to the slow cooker alongside the pork.
- For those who appreciate a little vivaciousness, a splash of white wine can be added to the Dijon mustard and butter mixture for a more complex flavor profile.
- It’s imperative to let the pork tenderloin rest before slicing, as this ensures the meat retains its juices and tenderness.
- To cater to dietary restrictions, substitute the heavy cream with coconut cream or a non-dairy alternative, and use a gluten-free flour to thicken the sauce. Adjust the seasoning accordingly to balance the flavors.