This Slow Cooker Pork Tenderloin Medallions with Vegetables is a simple dish to make. Mop up the vegetable broth with some homemade Bread or Rye Focaccia. Freeze any excess liquid to use in soups and stews another day.
My first complete meal in a Slow Cooker was a breeze. There were enough for 4 people, with plenty of juices, chunky veg, and thick cuts of Pork Loins. You can use any vegetables, but do not overfill the pot, especially with liquid as the steam from the cooking falls back into the pot, giving you lots of juicy gravy.
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Why You Will Like This Recipe.
- It's full of delicious vegetables which can be swapped over each time to make the recipe.
- It's comforting and cozy, especially on a cold frosty day.
Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Pork Tenderloin Medallions - I used four good sized pieces, cut thickly.
- Carrots - Any size will do. If the skins are clean enough there is no need to peel them.
- Swede or Turnip - You only need half. Use the rest for making soup.
- Potatoes - Any firm potato is fine. You can leave the skins on if you wish. For this recipe, I decided to peel them.
- Brown Sauce - Choose a nice thick tasty brand, it adds so much more flavour to the dish.
- Parsnips - Not to everyone's taste, but we like them.
- Stock Cube - A Vegetable or Chicken stock cube is fine.
- Leek - Just a small amount is fine. They are a little sweeter than onions. If you like leeks, add more, if not replace them with a small onion.
Step by Step Instructions
Prepare your slow cooker according to the manufacturer's instructions. For this recipe, I am using a 3.5L Cooker with a Sear and Stew inner pot. Unfortunately, the inner pot does not work on my Induction hob.
Step 1: Finely chop the Leek, then peel and slice the potatoes into thick rounds. The rest of the vegetables can be chopped into thick chunks.
Step 2: Sweat the chopped Leeks in a small pan over medium heat, taking care not to burn them. Tip: Cover the Leeks with a small sheet of baking parchment to help keep the steam in.
Step 3: Sear the Pork Loin Medallions over high heat for a couple of minutes, using the same pan as you cooked the Leeks.
Step 4: Layer the sliced potatoes at the bottom of the pot, followed by the rest of the chopped vegetables. Crumble the stock cube over the top followed by the brown sauce. There's no need to mix at this stage.
Step 5: Finally add the cooked Leeks over the top.
Step 6: Place the seared Pork Tenderloin Medallions over the top of the vegetables.
Step 7: If using a Sear and Stew inner pot, carefully pour sufficient boiling water into the pot until it begins to cover the vegetables. NOTE: Take care not to pour boiling water into a cold Ceramic pot as it could crack. Use cold water instead, although the cooking time will take a little longer.
Turn the slow cooker on high and place the lid on top. Cook for approx 4 hours. After 2 hours check to see how the vegetables and Pork Medallions are doing. Depending on how chunky you chopped the vegetables, and how thick the Pork is, the meal could be ready to eat by now. If not, leave it to cook for a further hour or two.
At this point, you can also test for seasoning. If needed add a little salt and pepper to taste. Once cooked, if you are not quite ready to eat, turn the cooker down to low.
This recipe produces a thin gravy that is light and tasty. You could mop up the juices with some homemade Easy Rosemary Focaccia. If there is too much liquid, pour off the excess and freeze it for making soup or where vegetable stock is needed.
Storage
Store in the fridge in a suitable container for a couple of days. The vegetables and stock will freeze well, but I doubt the Pork will.
Serve With
This is a hearty meal, especially when served with homemade bread, but if you have room, try a slice of No Bake White Chocolate Cheesecake or this No Bake Biscoff Cheesecake.
Cook's Tips
- Tip 1 - For added flavour sear the Pork Medallions and sweat the chopped Leek before adding them to the slow cooker. My Sear and Stew inner pot does not work on an induction hob, so I used a normal pan.
- Tip 2: Take care when adding boiling water to a ceramic pot as it could crack.
Frequently Asked Questions
Pork Medallions are slices of Pork Tenderloins which is a lean cut of meat.
More Slow Cooker Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a rating and a comment below. Especially if you used alternative ingredients.
Recipe
Slow Cooker Pork Loin Medallions with Vegetables
Equipment
- 1 Slow Cooker 3.5L
Ingredients
- 50 g Leeks
- 730 g Potatoes
- 450 g Carrots
- 370 g Swede or Turnip
- 220 g Parsnips
- 400 g Pork Loin Madallions 4 thickly cut slices
- 2 Tablespoons brown sauce
- 1 vegetable stock cube
- 1 litre boiling water approximately
Instructions
- Prepare your slow cooker according to the manufacturer's instructions. For this recipe, I am using a 3.5L Cooker with a Sear and Stew inner pot. Unfortunately, the inner pot does not work on my Induction hob.
- Finely chop the Leek, then peel and slice the potatoes into thick rounds. The rest of the vegetables can be chopped into thick chunks.450 g Carrots, 730 g Potatoes, 50 g Leeks, 370 g Swede, 220 g Parsnips
- Sweat the chopped Leeks in a small pan over medium heat, taking care not to burn them. Tip: Cover the Leeks with a small sheet of baking parchment to help keep the steam in.
- Sear the Pork Loin Medallions over high heat for a couple of minutes, using the same pan as you cooked the Leeks.400 g Pork Loin Madallions
- Layer the sliced potatoes at the bottom of the pot, followed by the rest of the chopped vegetables. Crumble the stock cube over the top followed by the brown sauce. There's no need to mix at this stage.1 vegetable stock cube, 2 Tablespoons brown sauce
- Add the cooked Leeks over the top.
- Place the seared Pork Tenderloin Medallions over the top of the vegetables.
- If using a Sear and Stew inner pot, carefully pour sufficient boiling water into the pot until it begins to cover the vegetables. NOTE: Take care not to pour boiling water into a cold Ceramic pot as it could crack. Use cold water instead, although the cooking time will take a little longer.1 litre boiling water
- Turn the slow cooker on high and place the lid on top. Cook for approx 4 hours. After 2 hours check to see how the vegetables and Pork Medallions are doing. Depending on how chunky you chopped the vegetables, and how thick the Pork is, the meal could be ready to eat by now. If not, leave it to cook for a further hour or two.
- At this point, you can also test for seasoning. If needed add a little salt and pepper to taste. Once cooked, if you are not quite ready to eat, turn the cooker down to the low setting.
- This recipe produces a thin gravy that is light and tasty. You could mop up the juices with some homemade Easy Rosemary Focaccia.
- If there is too much liquid, pour off the excess and freeze it for making soup or where vegetable stock is needed.
Your Private Notes
Notes
Store in the fridge in a suitable container for a couple of days. The vegetables and stock will freeze well, but I doubt the Pork will. Cook's Tips
Tip 1 - For added flavour sear the Pork Medallions and sweat the chopped Leek before adding them to the slow cooker. My Sear and Stew inner pot does not work on an induction hob, so I used a normal pan.
Tip 2: Take care when adding boiling water to a ceramic pot as it could crack. Are Pork Medallions the same as Pork Tenderloins?
Pork Medallions are slices of Pork Tenderloins which is a lean cut of meat.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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