Slow Cooker Herb-Crusted Pork Tenderloin with Creamy Dijon and Herb Sauce

You know, every family has that dish. The one you pull out when the weather turns cold and you’re craving something that feels like a warm hug. For me, it’s this Slow Cooker Herb-Crusted Pork Tenderloin — with that creamy Dijon sauce that makes you want to lick the spoon when no one’s looking (and sometimes when they are looking — no shame here).

I first made this when my youngest had the flu and nobody really wanted to eat. I thought maybe if the house smelled good enough, she’d nibble something. I threw this in the slow cooker before lunch, and by dinner the whole place smelled like garlic, herbs, and butter. She sat up in bed and asked, “What’s for dinner?” — and I knew I had a keeper.

So now, whether it’s a Sunday family dinner or just a Tuesday that needs a little help, this recipe makes an appearance. It’s the kind of thing that quietly works its magic while you get on with life.

Why You’ll Love This Recipe

• It’s easy — seriously. If you can sprinkle herbs and turn on your slow cooker, you’re golden.

• It feels special. Fancy enough for company, easy enough for a Tuesday.

• Smells amazing. Your whole house will thank you.

• Leftovers make killer sandwiches. Just saying.

• Picky eater approved. Even my grandkids eat this without fuss — and that’s saying something.

Ingredients

• 1 pork tenderloin (about 1.5 pounds)

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried rosemary

• 1 teaspoon dried sage

• 2 tablespoons olive oil

• 1 cup chicken broth

• 2 tablespoons Dijon mustard

• 2 tablespoons butter

• 1/4 cup white wine

• 1/2 cup heavy cream

• 1 tablespoon all-purpose flour

• 1 teaspoon fresh thyme, chopped

• 1 tablespoon fresh parsley, chopped

A Few Real-Life Notes:

• Out of white wine? Use a splash of apple juice or more broth — it’ll be fine.

• I’ve done this with pork loin too — just add an extra hour or so if it’s bigger.

• No fresh herbs? Sprinkle a little extra dried — nobody will notice but you.

Directions

1. Season your pork: Mix the garlic powder, salt, pepper, rosemary, and sage in a small bowl. Rub it all over that pork like you mean it — get into every nook.

2. Sear for flavor: Heat a big skillet over medium-high, add olive oil, and brown the pork on all sides. Don’t rush this — the crust is where the magic starts.

3. Slow cook: Move your golden pork into the slow cooker. Pour the chicken broth around (not over) the meat so the crust stays put.

4. Add sauce base: Stir the Dijon, butter, and wine together. Pour it over the pork — trust me on the butter, it makes the sauce rich and silky later.

5. Let it do its thing: Cover, set to low, and let the slow cooker do the heavy lifting for 6–8 hours. Go read a book, run errands, watch your shows — it’ll be fine.

6. Finish the sauce: When it’s done, move the pork to a cutting board. Carefully pour the liquid into a saucepan. Bring it to a simmer, whisk in the heavy cream and flour until the sauce thickens up. Stir in the fresh thyme and parsley — they wake everything up.

7. Serve it right: Slice the pork nice and thick, spoon that creamy Dijon sauce all over, and sneak a bite when nobody’s looking.

Serving Suggestions

This pork just begs for mashed potatoes — fluffy ones, with a little butter. Or, if you’re tired of potatoes (it happens), a simple rice pilaf soaks up all that sauce. Roasted carrots, Brussels sprouts, or asparagus add some color to your plate — and maybe make you feel a little less guilty when you reach for seconds.

If it’s a casual night, pile up the sliced pork on toasted buns with that sauce drizzled inside — pork sandwiches are seriously underrated.

Storage Tips

Leftovers? Lucky you. Store them in a covered container in the fridge for about 3 days. Reheat slices in the microwave or gently on the stove — add a splash of broth or cream if the sauce gets too thick. And if you want to stretch it, shred the pork and toss it in wraps or on top of a green salad.