This 5-ingredient slow cooker pork medallion dinner is the kind of set-it-and-forget-it meal that makes weeknights feel special without a lot of fuss. You literally toss the raw pork medallions straight into the slow cooker, add just four more pantry-friendly components, and let the gentle heat turn everything into a tender, saucy feast. It’s the kind of cozy, stick-to-your-ribs dish my Midwestern family loves when the day’s been long and we still want something that tastes like I fussed over it.
Serve these tender pork medallions right in their creamy, savory sauce over a bed of fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak up every bit of goodness. Add an easy side like green beans, roasted carrots, or a simple salad with ranch to round out the plate. Warm dinner rolls or thick slices of buttered bread are perfect for dunking in the extra sauce, and if you want to make it feel like Sunday dinner, finish with something simple and homey like applesauce or a fruit salad.
5-Ingredient Slow Cooker Pork Medallion FeastServings: 6
Ingredients
2 pounds raw pork medallions (about 1-inch thick, trimmed as needed)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10.5-ounce) can cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
Directions
Place the raw pork medallions in a single, even layer on the bottom of the slow cooker so they are touching the surface, as shown in a top-down process shot.
Sprinkle the kosher salt and black pepper evenly over the pork medallions to season both the meat and the sauce that will form as it cooks.
In a small bowl, whisk together the cream of mushroom soup, dry onion soup mix, and water until mostly smooth and well combined.
Pour the soup mixture evenly over the seasoned pork medallions, making sure all of the meat is coated; use a spoon to spread it if needed, but do not stir the medallions up from the bottom.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork medallions are very tender and reach an internal temperature of at least 145°F (63°C).
Once cooked, gently stir the sauce around the pork medallions to blend any juices, tasting and adjusting seasoning with a pinch more salt and pepper if desired.
Serve the pork medallions hot, spooning plenty of the savory creamy onion-mushroom sauce over each portion.
Variations & Tips
For picky eaters, you can swap the cream of mushroom soup with cream of chicken or cream of celery soup, which has a milder flavor and fewer visible mushroom pieces. If your family likes a bit of sweetness, stir 1 to 2 tablespoons of apple jelly or apricot preserves into the soup mixture before pouring it over the pork. To add some veggies right in the pot, scatter 2 cups of baby carrots or thick-sliced onions around the pork medallions before adding the sauce (this will stretch the meal and add color). If you prefer a thicker, almost gravy-like sauce, remove the lid for the last 20 to 30 minutes of cooking on HIGH or stir in 2 tablespoons of sour cream at the end of cooking. For a lighter option, serve the pork over cauliflower mash or steamed green beans instead of potatoes or noodles. Food safety tips: Always start with fully thawed pork medallions; do not put frozen pork directly into the slow cooker, as it can stay too long in the temperature “danger zone.” Use a meat thermometer to ensure the pork reaches at least 145°F (63°C) in the center, and let the slow cooker contents cool slightly before refrigerating leftovers; store leftovers in shallow containers and refrigerate within 2 hours. Reheat leftovers to at least 165°F (74°C) before serving.
