Incredible! My wife and I enjoyed half in the evening and polished off the rest for lunch!

In the heart of the Midwest, where the fields stretch out like a patchwork quilt and the air carries the scent of fresh earth, the humble pork tenderloin has long been a staple on family tables. This slow cooker herb-crusted pork tenderloin with creamy garlic sauce is a nod to those cherished Sunday dinners at Grandma's house, where the kitchen was always warm and inviting. The slow cooker does the heavy lifting here, allowing the flavors to meld beautifully while you go about your day. It's a dish that brings comfort and a touch of nostalgia, perfect for those who appreciate the simplicity and depth of traditional cooking.

This tenderloin pairs beautifully with classic sides like buttery mashed potatoes or roasted root vegetables, which soak up the creamy garlic sauce perfectly. A side of steamed green beans or a crisp garden salad can add a fresh contrast to the richness of the dish. For a true Midwestern touch, consider serving it with a slice of homemade bread to mop up every last bit of that delicious sauce.

Servings: 4

2 pounds pork tenderloin
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped

1. Pat the pork tenderloin dry with paper towels and season it with salt, pepper, thyme, and rosemary.

2. In a large skillet, heat the olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.

3. Transfer the seared pork to the slow cooker.

4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, then pour the mixture over the pork in the slow cooker.

6. Cover and cook on low for 6-8 hours, or until the pork is tender.

7. About 30 minutes before serving, whisk together the heavy cream and flour in a small bowl until smooth.

8. Stir the cream mixture into the slow cooker, cover, and cook on high for an additional 30 minutes, or until the sauce has thickened.

9. Slice the pork into medallions and serve with the creamy garlic sauce spooned over the top. Garnish with fresh parsley.

For a bit of a kick, you can add a pinch of red pepper flakes to the seasoning mix. If you prefer a lighter sauce, substitute half of the heavy cream with milk. For a more robust flavor, try adding a splash of white wine to the chicken broth. You can also experiment with different herbs, such as sage or oregano, to suit your taste.