This is my go-to “porch night” dinner: 4-Ingredient Slow Cooker Sunset Pork Medallions. Think tender little pork coins that practically fall apart when you nudge them with a fork, all coated in a thick, sticky, caramelized glaze that looks like the sky right before sunset. I started making these on busy weeknights when I wanted something cozy and home-cooked, but also wanted to sit outside with a book instead of hovering over the stove. Everything happens in the slow cooker, so you toss in four everyday ingredients, walk away, and come back to glistening, umami-rich pork medallions just waiting in the pot.
I love serving these sunset pork medallions over fluffy mashed potatoes or a quick microwaveable rice pouch to soak up all that sticky glaze. A simple side salad or some steamed green beans with a squeeze of lemon keeps things fresh and bright. If you’re really leaning into low-effort mode, grab a bagged slaw mix and toss it with your favorite dressing while the pork finishes. For drinks, something simple and porch-friendly like iced tea, a light beer, or a crisp white wine pairs perfectly with the sweet-savory glaze.
4-Ingredient Slow Cooker Sunset Pork MedallionsServings: 4
Ingredients
2 pounds pork tenderloin, sliced into 1-inch medallions (protein coins)
1 cup thick barbecue sauce (sweet and smoky style)
1/2 cup apricot preserves or peach jam
2 tablespoons low-sodium soy sauce
Directions
Trim any silver skin from the pork tenderloin, then slice into 1-inch thick medallions. Pat the pieces dry with paper towels so the glaze can cling and caramelize nicely.
In a medium bowl, whisk together the barbecue sauce, apricot preserves, and soy sauce until smooth and glossy. This is your sunset-colored glaze base.
Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup. Arrange the pork medallions in a single layer as much as possible, overlapping just a bit if needed.
Pour the glaze mixture evenly over the pork medallions, turning them gently with tongs to coat each piece so every surface is covered in sauce.
Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pork medallions are tender and reach an internal temperature of at least 145°F (63°C). Avoid lifting the lid too often so the heat stays consistent.
Once the pork is cooked, use a slotted spoon to carefully transfer the medallions to a plate, leaving the sauce in the slow cooker. Tent the pork loosely with foil to keep warm.
Turn the slow cooker to HIGH and let the remaining sauce bubble with the lid off for 10 to 20 minutes, stirring occasionally, until it thickens into a sticky, glossy glaze. If your slow cooker runs cooler, this may take a little longer.
Return the pork medallions to the slow cooker and gently toss to coat each coin in the thickened glaze. Let them sit in the slow cooker on WARM for 5 to 10 minutes so the glaze clings and the surface becomes richly textured and shiny.
Serve the glistening glazed pork medallions straight from the slow cooker, spooning extra sticky sauce over the top of each portion.
Variations & Tips
If you want to tweak the flavor while keeping it low-effort, swap the apricot preserves for peach or pineapple jam for a slightly different sunset vibe. You can also change the personality of the dish by using a spicy barbecue sauce for more heat or a honey-style sauce for extra sweetness. For a bit of smoky depth without adding ingredients, choose a naturally smoky barbecue sauce and let the glaze cook down thoroughly so it caramelizes along the edges of the pork coins. To keep this recipe weeknight-friendly, you can slice the pork and mix the sauce the night before, then store both separately in the fridge. In the morning, just add everything to the slow cooker and go. For leaner results, trim off any visible fat from the pork tenderloin before slicing. Food safety tips: Always wash your hands, cutting board, and knife well after handling raw pork. Use a meat thermometer to ensure the pork reaches at least 145°F (63°C) in the center of the thickest medallion and allow it to rest briefly. Do not leave cooked pork sitting out at room temperature for more than 2 hours (1 hour if it’s very hot in your kitchen). Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 to 4 days, reheating gently so the glaze doesn’t burn.
