This slow cooker pork tenderloin with tarragon cream is one of those meals that feels like you fussed all afternoon, but really you just whisked together one simple mixture and poured it over the meat. The tenderloin gently simmers in a cozy blend of heavy cream, white wine, chicken stock, Dijon mustard, minced shallots, and tarragon, making its own velvety sauce as it cooks. It has a bit of that French-inspired, special-occasion flavor, but the process is pure small-town weeknight easy—perfect for busy families who still want dinner to feel like something to gather around.
Serve the sliced pork tenderloin with plenty of the tarragon cream spooned over the top, alongside mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the sauce. A green vegetable like roasted green beans, steamed broccoli, or a crisp side salad with a light vinaigrette balances the richness nicely. Warm dinner rolls or a baguette are great for mopping up any extra sauce in the slow cooker.
Slow Cooker Pork Tenderloin with Tarragon Cream
Servings: 6
Ingredients
2 pounds pork tenderloin (usually 2 smaller tenderloins, about 1 pound each)
1 cup heavy cream
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1/4 cup minced shallots (about 2 small shallots)
2 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon (or 2 teaspoons dried tarragon)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil or melted butter (optional, for richer sauce)
1 tablespoon cornstarch (optional, for thickening at the end)
2 tablespoons cold water (optional, to mix with cornstarch)
Directions
Place the raw pork tenderloins in the bottom of a slow cooker, laying them side by side. If one is much thicker than the other, tuck the thinner end under a bit so they cook more evenly.
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