2 pounds pork tenderloin, sliced into 1-inch thick medallions
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons unsalted butter
Directions
1. Heat the olive oil in a skillet over medium-high heat. Season the pork medallions with salt and pepper.
2. Sear the pork medallions in the skillet for 2-3 minutes on each side, until they are golden brown.
3. Transfer the seared pork medallions to the slow cooker.
4. In the same skillet, add the garlic, rosemary, and thyme, and sauté for about 1 minute until fragrant.
5. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
6. Pour the broth and herb mixture over the pork medallions in the slow cooker.
7. Dot the top of the pork with the butter.
8. Cover and cook on low for 4-5 hours, or until the pork is tender and cooked through.
9. Once done, serve the pork medallions with your choice of sides.
Variations & Tips
For a different flavor profile, try adding a tablespoon of Dijon mustard to the broth mixture for a tangy kick. If you prefer a sweeter dish, you can add a tablespoon of honey or maple syrup to the broth. For a spicier version, include a pinch of red pepper flakes. If you have picky eaters, consider serving the pork with a side of applesauce or a simple gravy made from the cooking juices.
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