Ingredients for 4 Servings:
2 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 cup chicken broth
3 tablespoons Dijon mustard
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon all-purpose flour
2 teaspoons fresh thyme leaves
Optional: Fresh parsley for garnishing
Directions:
Preparation: Begin by seasoning the pork tenderloin with garlic powder, salt, and pepper.
Sear the Pork: Heat olive oil in a skillet over medium-high heat. Sear the tenderloin until golden brown on all sides, approximately 2-3 minutes per side.
Slow Cook: Transfer the seared pork to a slow cooker. Add chicken broth and a mixture of Dijon mustard and butter.
Cook: Cover and cook on low for 3-4 hours, until the pork reaches an internal temperature of 145°F.
Make the Sauce: After cooking, transfer the tenderloin to rest. Meanwhile, blend the cooking liquid with heavy cream and flour in a saucepan, simmer until thickened, and then stir in fresh thyme.
Serve: Slice the tenderloin, ladle over the creamy Dijon sauce, and garnish with parsley if desired.