Slow Cooker Pork Loin Medallions with Vegetables

Pork Tenderloin Medallions with Vegetables in a slow cooker dish.

4.50 from 2 votes

Slow Cooker Pork Loin Medallions with Vegetables

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: British

Keyword: Chunky Vegetables, Pork Medallions

Servings:

Calories: 443kcal

Author: Lynn

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

Metric - US Customary

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.

Notes

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.

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