5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions
When late summer evenings call for an easy, comforting dinner, these 5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions are a delicious choice. Made with tender pork, sweet apples, maple syrup, Dijon mustard, and chicken broth, this simple recipe brings together sweet and savory flavors in one easy slow cooker meal.
Pork tenderloin is naturally lean and cooks relatively quickly compared with tougher cuts of pork. Slicing it into medallions creates convenient portions that soak up the sauce while cooking. The apples add a gentle sweetness, maple syrup brings a warm, seasonal flavor, and Dijon mustard balances everything with a little tang.
Best of all, this recipe uses only five main ingredients. There is no complicated marinade or long list of seasonings to measure. With a few minutes of preparation, you can have everything ready for the slow cooker and spend less time standing in the kitchen.
Serve these pork medallions with mashed potatoes, rice, roasted vegetables, or crusty bread to make a satisfying family dinner. Whether you are looking for an easy weeknight meal or a simple Sunday supper, this late-summer-inspired recipe is a wonderful addition to your crockpot collection.
Why You’ll Love These Slow Cooker Pork Tenderloin Medallions
Only five ingredients: This recipe keeps shopping and preparation simple with five everyday ingredients that complement one another.
Sweet and savory flavor: Maple syrup and apples bring sweetness, while Dijon mustard adds tanginess and chicken broth helps create a flavorful cooking sauce.
Tender, convenient portions: Slicing the pork tenderloin into medallions makes serving easy and allows the pieces to cook in the sauce.
Perfect for busy evenings: The slow cooker handles most of the cooking, leaving you free to prepare side dishes or take care of other tasks.
A seasonal late-summer meal: Apples and maple syrup offer a comforting flavor combination that transitions nicely from summer dinners into early fall.
Easy to serve: The medallions pair well with a variety of familiar sides, making it easy to adapt the meal to your family’s preferences.
Ingredients for 5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions
This recipe uses five core ingredients. For the best results, prepare everything before adding it to the slow cooker.
1. Pork Tenderloin
Use one pork tenderloin weighing approximately 1 to 1½ pounds. Pork tenderloin is a lean, tender cut that works well for a simple family meal.
Trim away any visible silver skin and excess fat. Slice the tenderloin into medallions about 1 to 1½ inches thick.
Try to keep the pieces similar in thickness so they cook more evenly. Avoid slicing them too thin, because lean pork can become dry if it cooks for too long.
2. Apples
Use two medium apples, cored and sliced into wedges. Apples provide natural sweetness and a soft, fruity flavor that complements the pork.
Firm varieties such as Honeycrisp, Gala, or Granny Smith are good choices. Honeycrisp and Gala offer a sweeter flavor, while Granny Smith apples provide a more tart contrast.
The apples will soften during slow cooking and contribute flavor to the sauce.
3. Maple Syrup
Add ¼ cup of pure maple syrup. It provides a warm sweetness that pairs beautifully with pork and apples.
Pure maple syrup offers a distinctive flavor, but ordinary pancake syrup can be used if that is what you have available. The finished taste will be slightly different.
4. Dijon Mustard
Use 2 tablespoons of Dijon mustard. Its tangy, mildly sharp flavor balances the maple syrup and prevents the sauce from tasting overly sweet.
Dijon also complements the natural flavor of pork without overpowering the apples.
5. Chicken Broth
Use ½ cup of chicken broth to help create the cooking liquid. It adds savory flavor and provides moisture for the sauce.
Regular or reduced-sodium chicken broth works well. If your broth is already salty, consider choosing a lower-sodium option so the finished dish does not become too salty.
How to Make Slow Cooker Pork Tenderloin Medallions
Follow these simple steps for tender pork medallions with a sweet and savory apple-maple sauce.
Step 1: Prepare the Pork
Remove the pork tenderloin from its packaging and pat it dry with paper towels. Trim away any visible silver skin or excess fat.
Using a sharp knife, slice the tenderloin into medallions approximately 1 to 1½ inches thick. Try to keep the pieces as uniform as possible.
Arrange the medallions in a single layer in the slow cooker when possible. This helps them cook more evenly.
Step 2: Prepare the Apples
Wash the apples, remove their cores, and cut them into wedges.
Arrange the apple slices around and between the pork medallions. Some apple pieces can sit beneath the pork, while others can be placed along the sides.
This arrangement allows the apples to soften in the cooking liquid and share their flavor with the sauce.
Step 3: Mix the Maple-Dijon Sauce
In a small bowl, whisk together the maple syrup, Dijon mustard, and chicken broth until combined.
The mixture will be relatively thin, which is normal. It will collect the flavors of the pork and apples as everything cooks.
Step 4: Add the Sauce
Pour the maple-Dijon mixture evenly over the pork and apples.
Use a spoon to make sure the medallions are lightly coated. Do not add extra water unless necessary, because too much liquid can dilute the sauce.
Cover the slow cooker with its lid.
Step 5: Slow Cook Until Done
Cook on LOW for approximately 2–3 hours or HIGH for approximately 1–2 hours. These are starting estimates; actual timing depends on the thickness of the medallions and your slow cooker.
Begin checking the pork early. Pork tenderloin is lean, so it can become dry if left cooking longer than necessary.
Check the thickest medallions with a food thermometer. Pork should reach an internal temperature of 145°F (63°C), followed by a three-minute rest. If different pieces reach the target temperature at different times, remove the cooked pieces as appropriate and keep them covered while the remaining pieces finish.
Step 6: Rest and Serve
Once the pork reaches the recommended temperature, allow it to rest for at least three minutes.
Arrange the medallions on a serving platter with the softened apples. Spoon some of the maple-Dijon cooking sauce over the top.
If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and simmer it gently until it reduces to your preferred consistency. Serve the sauce over the pork and your chosen side dishes.
Tips for the Best Pork Tenderloin Medallions
Do Not Confuse Pork Tenderloin with Pork Loin
Pork tenderloin is a relatively small, narrow cut that cooks faster than a large pork loin roast. This recipe is designed for pork tenderloin, so cooking times may be considerably different if you substitute a larger cut.
Keep the Medallions Similar in Size
Uniform slices help the pork cook more evenly. Very thin medallions may dry out quickly, while thick pieces may need additional time.
Check the Temperature Early
Slow cookers vary, and lean pork tenderloin does not need to cook until it falls apart. Start checking the internal temperature before the end of the estimated cooking window.
Choose Apples That Hold Their Shape
Firm apples generally work best because they soften without immediately breaking down into the sauce. If you prefer a more rustic, apple-rich sauce, softer varieties can also be used.
Balance the Sweetness
The maple syrup and apples provide sweetness, while Dijon mustard adds tang. If you prefer a more savory result, use tart apples and a robust Dijon mustard.
Thicken the Sauce Separately
Slow-cooker sauces can remain thin because moisture collects during cooking. If you want a thicker finish, reduce the sauce in a saucepan after the pork is done rather than extending the pork’s cooking time.
What to Serve with Late Summer Pork Tenderloin Medallions
These pork medallions are versatile enough to serve with simple sides or a complete family-style dinner.
- Creamy mashed potatoes: The smooth potatoes pair beautifully with the maple-Dijon sauce.
- Steamed rice: Rice absorbs the sauce and creates a simple, satisfying meal.
- Roasted green beans: Their fresh flavor balances the sweetness of the apples.
- Roasted carrots: Carrots complement the pork’s sweet and savory flavor profile.
- Buttered egg noodles: These make a comforting base for the medallions and sauce.
- Wild rice: Its nutty flavor works especially well with apples.
- Roasted Brussels sprouts: Their savory, lightly caramelized edges contrast with the sweet sauce.
- Crusty bread: Serve warm bread for soaking up any extra sauce.
For a simple weeknight dinner, serve the pork with mashed potatoes and green beans. For a seasonal family supper, pair it with wild rice and roasted carrots.
Easy Variations
The original recipe contains five core ingredients, but you can make a few adjustments to suit your taste.
Apple Maple Pork Medallions
Use sweeter apples such as Gala or Honeycrisp for a more pronounced apple-maple flavor. The remaining ingredients can stay the same.
Tangy Dijon Pork
For a stronger mustard flavor, increase the Dijon mustard slightly. Keep in mind that this changes the original ingredient quantities.
Pear and Maple Pork
Replace the apples with two firm pears for a different seasonal flavor. Pears may soften more quickly, so check their texture near the end of cooking.
Garlic Maple Pork
For an optional sixth ingredient, add one minced garlic clove to the sauce. Garlic brings a savory note that complements the maple syrup and mustard.
Herb-Seasoned Pork
If you have dried thyme or rosemary on hand, a small pinch can add an earthy flavor. These are optional additions rather than part of the original five-ingredient recipe.
Pork Tenderloin with a Thicker Glaze
After the pork is cooked, transfer the sauce to a saucepan and simmer it until reduced. Spoon the thickened glaze over the medallions just before serving.
Can You Prepare This Recipe Ahead of Time?
You can prepare some of the ingredients ahead to make dinner easier.
- Mix the maple syrup, Dijon mustard, and chicken broth in a covered container and refrigerate.
- Wash and measure your ingredients before cooking.
- Trim and slice the pork shortly before cooking, or keep it refrigerated in a sealed container until you are ready to use it.
For the best texture, slice the apples shortly before cooking to reduce browning. If you prepare them earlier, keep them refrigerated in an airtight container.
Do not leave raw pork at room temperature while preparing the rest of the meal. Keep it refrigerated until you are ready to begin cooking.
Storage, Freezing, and Reheating
How to Store Leftovers
Allow the cooked pork and sauce to cool slightly, then transfer them to shallow, airtight containers. Refrigerate within two hours of cooking.
Use refrigerated leftovers within 3–4 days. Store the pork with some of the sauce to help maintain moisture.
Can You Freeze Pork Medallions?
Yes. Place the cooled pork, apples, and sauce in freezer-safe containers. Seal tightly, label with the date, and freeze.
For best quality, use the frozen leftovers within about 2–3 months. Thaw them in the refrigerator before reheating. The apples may become softer after freezing, but the dish will still be suitable for a quick meal.
How to Reheat in the Oven
Place the pork and sauce in an oven-safe dish. Cover with foil and heat at 325°F until the center of the pork reaches 165°F (74°C).
Add a small amount of broth if the sauce has become too thick. Avoid prolonged heating, as pork tenderloin can dry out.
How to Reheat on the Stovetop
Place the medallions and sauce in a covered skillet over low heat. Turn the pieces occasionally and heat until the food reaches 165°F (74°C).
A little chicken broth can help loosen the sauce if needed.
How to Reheat in the Microwave
Place a serving in a microwave-safe dish and cover loosely. Heat in short intervals, turning the pork and stirring the sauce when possible.
Reheat leftovers to 165°F (74°C). Short heating intervals help prevent the pork from becoming unnecessarily dry.
Frequently Asked Questions
Can I use pork loin instead of pork tenderloin?
You can, but pork loin is larger and generally requires different cooking times. Slice it into similarly sized medallions and check the internal temperature carefully. Do not assume the timing for tenderloin will work for pork loin.
Do I need to brown the pork first?
No. Browning is optional and is not required for this simple slow cooker recipe. Searing the medallions in a hot skillet before slow cooking can add a deeper browned flavor, but it also adds preparation time.
Why did my pork turn out dry?
Pork tenderloin is lean and can become dry when overcooked. The most reliable approach is to check the internal temperature early and remove the medallions once they reach 145°F (63°C), followed by a three-minute rest.
Can I use frozen pork tenderloin?
Thaw the pork completely in the refrigerator before putting it into the slow cooker. Starting with frozen meat can keep it at an unsafe temperature for too long.
Will the apples turn into applesauce?
The apples will soften during slow cooking, but firmer varieties are more likely to retain some shape. Cut the apples into wedges rather than very thin slices if you want more distinct pieces.
How can I make the sauce thicker?
Transfer the cooking liquid to a saucepan and simmer it until reduced. This concentrates the flavor without requiring the pork to cook longer than necessary.
Is this recipe sweet?
It has a noticeable but balanced sweetness from the maple syrup and apples. The Dijon mustard and chicken broth provide savory and tangy notes. Choose tart apples if you prefer a less sweet flavor.
Can I double the recipe?
You can double the ingredients if your slow cooker has enough capacity and the pork can cook evenly. Avoid overcrowding the cooker, and check the temperature of the thickest medallions because the cooking time may change.
Recipe Card: 5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions
Prep Time: 10 minutes
Cook Time: Approximately 2–3 hours on LOW or 1–2 hours on HIGH
Rest Time: At least 3 minutes
Total Time: Approximately 2 hours 13 minutes to 3 hours 13 minutes on LOW
Servings: 4
Ingredients
- 1 pork tenderloin (1–1½ pounds)
- 2 medium apples, cored and sliced into wedges
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- ½ cup chicken broth
Instructions
- Trim the pork tenderloin and slice it into medallions approximately 1–1½ inches thick.
- Arrange the medallions in the slow cooker.
- Core and slice the apples, then arrange them around the pork.
- Whisk together the maple syrup, Dijon mustard, and chicken broth.
- Pour the mixture over the pork and apples.
- Cover and cook on LOW for approximately 2–3 hours or HIGH for approximately 1–2 hours, checking early for doneness.
- Use a food thermometer to confirm the pork reaches 145°F (63°C). Rest for at least three minutes.
- Serve the medallions with the softened apples and spoon the sauce over the top. Reduce the sauce separately if you prefer a thicker consistency.
Estimated Nutrition
Approximate nutrition per serving, assuming four servings:
- Calories: 250–350
- Protein: 28–38 g
- Carbohydrates: 15–25 g
- Fat: 5–12 g
- Sugar: 12–20 g
- Sodium: 250–550 mg
Actual nutrition depends on the size and trim of the pork tenderloin, the apples, the maple syrup, and the chicken broth brand. These values are estimates rather than laboratory-tested results.
Final Thoughts
These 5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions make a comforting meal with very little preparation. Lean pork, tender apples, maple syrup, Dijon mustard, and chicken broth combine to create a sweet and savory sauce that feels right at home on a family dinner table.
Serve the medallions over mashed potatoes or rice, add a green vegetable, and spoon the apple-maple sauce over everything just before serving. With five simple ingredients and an easy slow cooker method, this recipe is a practical choice for busy evenings and relaxed seasonal dinners.