One rainy Saturday, while my husband tackled the garage and the kids binged cartoons, I craved comfort without turning on the oven. I dug up the pork tenderloin hiding at the back of the fridge and thought, I’ll try that slow-cooker trick my sister-in-law swore by.
Tossed it in dried herbs, salt, and pepper, and let it slow-cook through the afternoon as I folded laundry and caught up on calls. When the timer dinged, the house smelled like Sunday dinner, tender pork, garlic, a hint of rosemary. I whisked up a creamy garlic sauce right in the same pot, spooned it over slices, and carried it to the table.
My daughter exclaimed, “This is better than restaurant!” and my son quietly asked for seconds, which is always a good sign. We ate it with buttered noodles and a green salad while the rain pattered outside.
Cozy, fuss-free, and nourishing—we felt wrapped in a family blanket that night. Now this dish lives in our dinner rotation for busy nights, cozy weekends, or any time we want a simple but satisfying meal.
Short Description
Slow Cooker Herb-Crusted Pork Tenderloin With Creamy Garlic Sauce is tender, flavorful pork cooked low and slow, topped with a rich and garlicky sauce—ideal for hands-off weeknight dinners or cozy weekend meals.
Key Ingredients
Pork Tenderloin:
- 2 lb pork tenderloin, trimmed
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 Tbsp olive oil
Creamy Garlic Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 Tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Tools Needed
- Slow cooker
- Small saucepan or skillet
- Whisk
- Cutting board and knife
- Measuring spoons and cups
Cooking Instructions
Step 1: Season and Sear the Pork
Pat pork dry. Rub with salt, pepper, thyme, and rosemary. In a skillet over medium-high heat, add olive oil and sear pork on all sides (2–3 minutes per side), until golden. Transfer to slow cooker.
Step 2: Slow Cook
Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until internal temp reaches 145°F.
Step 3: Make Garlic Sauce
Once tenderloin is done, remove it and let rest covered for 10 minutes. Pour juices into a skillet. Add garlic and sauté 1 minute. Sprinkle in flour and whisk.
Stir in chicken broth and simmer 2 minutes until slightly thick. Lower heat and stir in heavy cream. Simmer another 2–3 minutes; sauce should coat spoon.
Step 4: Slice and Serve
Slice tenderloin into ½-inch thick pieces. Arrange on platter, pour sauce over, and garnish with parsley.
Why You’ll Love This Recipe
Effortless Comfort: Sear, toss, and slow-cook—hands-off busy-night magic.
Flavor-Rich: Herbs and garlic infuse the pork with depth.
Creamy Indulgence: Luxurious sauce without constant stirring.
Family-Friendly: Light enough with salad, hearty enough with potatoes.
Make-Ahead Capable: Prepare ingredients in morning for evening ease.
Mistakes to Avoid & Solutions
Dry Pork: Sear for color, but don’t overcook. Use a meat thermometer for 145°F.
Thin Sauce: Whisk flour into garlic, then slowly add broth to prevent lumps.
Salty Sauce: Use low-sodium broth or reduce salt in seasoning.
Weak Herb Flavor: Gently crush dried herbs between fingers before rubbing to release aroma.
Scooped Sauce: Don’t discard juices—use them to flavor and thin the sauce.
Serving and Pairing Suggestions
Serve over buttered egg noodles or mashed potatoes.
Add roasted Brussels sprouts or steamed green beans.
Place on a buffet carving station for gatherings.
Pair with light white wine or sparkling water with lemon.
Storage and Reheating Tips
Refrigerate: Store pork in airtight container for up to 4 days, sauce separately.
Reheat: Warm pork slices in skillet with sauce on medium-low heat (5–7 minutes).
Freeze: Slice pork, freeze in sauce for up to 2 months. Thaw overnight and reheat gently.
FAQs
1. Can I use pork loin instead?
Yes, adjust cooking time, loin cooks quicker and can dry out, so watch the thermometer.
2. Can I skip searing?
You can, but searing adds flavor and crust.
3. Does sauce need cream?
No, use milk or omit cream for lighter sauce with a thinner consistency.
4. Can I use fresh herbs?
Yes, substitute 1 Tbsp fresh thyme and rosemary for dried.
5. Is this good for company?
Absolutely, slice and arrange on a nice platter for easy serving.
Tips & Tricks
Sear in batches to avoid steaming meat.
Remove tenderloin onto a wire rack to rest and hold juices.
Deglaze skillet with a splash of broth after searing for a richer sauce base.
Skim fat from slow cooker juices before making sauce for better consistency.
Let sauce simmer gently, high heat can cause separation.
Recipe Variations
Mushroom-Garlic Twist:
Add 1 cup sliced mushrooms to the sauce after garlic and sauté until browned.
Mustard-Herb Version:
Mix 2 Tbsp Dijon mustard into sauce for tang and depth.
Dijon Dijon Crust:
Brush pork with Dijon mustard before herb rub for extra flavor.
Lightened-Up Sauce:
Use half-and-half instead of heavy cream and reduce flour by half.
Final Thoughts
That rainy evening when this pork filled our kitchen, I realized how simple quality cooking can soothe the whole family. The slow cooker did the heavy lifting, and that garlic-cream sauce tied everything together like a warm hug. My kids asked for “that creamy pork” again the next week, and my husband packed it for his lunch.
I love sharing recipes that save time without sacrificing flavor, and this one’s proof. Every bite feels thoughtful, nourishing, and just right for busy families looking for comfort without the fuss. Let me know if it brings the same cozy calm to your table.
Slow Cooker Herb-Crusted Pork Tenderloin With Creamy Garlic Sauce
Ingredients
Pork Tenderloin:
- 2 lb pork tenderloin trimmed
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 Tbsp olive oil
Creamy Garlic Sauce:
- 4 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 Tbsp all-purpose flour
- Fresh parsley chopped (for garnish)
Instructions
- Rub pork with salt, pepper, thyme, and rosemary. Sear in olive oil over medium-high heat, 2–3 minutes per side, until golden. Transfer to slow cooker.
- Cook on low 4–5 hours or high 2–3 hours, until pork reaches 145°F.
- Transfer pork to rest. In a skillet, sauté garlic in pork juices for 1 minute. Whisk in flour, then add broth. Simmer 2 minutes. Stir in cream and simmer 2–3 minutes until thickened.
- Slice pork, pour sauce over, and garnish with chopped parsley.
