Craving something cozy that practically cooks itself while you pretend to do other adult things? Crock Pot Mushroom Pork Tenderloin with Parmesan Cream is the answer.
It turns a humble pork tenderloin into a juicy dinner with a silky sauce. But here’s the catch!
It tastes like you labored for hours when you barely did a thing.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Skillet (for searing)
- Cutting board
- Sharp knife
- Measuring cup and measuring spoon
- Small bowl (for slurry)
- Tongs or spatula
- Ladle or large spoon
Equipment: Nice-to-haves
- Immersion blender (for extra-smooth sauce)
- Meat thermometer (for perfect doneness)
- Fine-mesh strainer (for a cleaner sauce)
- Serving platter (for dramatic reveal)
Ingredients
- 1 (about 1 lb) pork tenderloin
- 8 oz mushroom, sliced
- 1 small onion, diced
- 2 clove garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- Salt, to taste
- Black pepper, to taste
- 1 tbsp butter (optional, for extra richness)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the pork tenderloin dry and season it with salt and black pepper like you mean it.
- Heat a skillet over medium-high heat and add the olive oil until it shimmers.
- Sear the pork on all sides until browned for a minute or two per side to lock in flavor.
- Transfer the seared pork to the crock pot and set it aside while you build the sauce base.
- In the same skillet, add butter if using and sauté the diced onion until translucent.
- Add the minced garlic and sliced mushroom to the skillet and cook until the mushroom starts to soften.
- Pour in some chicken broth to deglaze the skillet and scrape up the browned bits with a wooden spoon.
- Stir in the Dijon mustard, Worcestershire sauce, and dried thyme to the skillet mixture and let it warm through.
- Pour the skillet mixture over the pork in the crock pot.
- Top the pork with any loose mushroom pieces so everything spreads flavor evenly.
- Cover and cook on low until the pork is tender and registers safe on a meat thermometer, or cook on high for a shorter time.
- When the pork is nearly done, whisk cornstarch with cold water in a small bowl to make a slurry.
- Remove the pork to a cutting board and tent it with foil to rest while you finish the sauce.
- Pour the crock pot juices into the skillet or a saucepan and bring to a gentle simmer.
- Stir in heavy cream and grated Parmesan cheese into the simmering sauce until the cheese melts and the sauce becomes creamy.
- Whisk in the cornstarch slurry to thicken the sauce until it coats the back of a spoon.
- Taste and adjust seasoning with salt and black pepper if needed.
- Slice the rested pork into medallion-sized pieces and arrange them on a plate or platter.
- Spoon the Parmesan cream and mushroom sauce over the pork medallion and sprinkle with chopped parsley.
- Serve immediately with your favorite side and try not to lick the plate (no judgment if you do).
What Else You Should Know
Tip: Searing the pork first gives you extra flavor and color. That’s why the skillet step is worth the tiny extra time.
Variation: Swap the mushroom for a different single mushroom variety if you prefer, or add a splash of white wine to the skillet for a boozy lift. Sauce hack: If the sauce is too thin, simmer uncovered until it reduces, or add a bit more cornstarch slurry.
Serving suggestion: Pair with mashed potato, polenta, or a simple green to soak up the sauce. Make-ahead: Cook the pork and keep the sauce separately in the fridge for up to two days; reheat gently and combine before serving.
Diet notes: Use cream alternatives for a lighter version, but Parmesan is the flavor anchor—don’t skip it entirely. Final joke: This meal is fancy enough for guests and lazy enough for a weeknight.
Win-win.
