INGREDIENTS :
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
INSTRUCTIONS :
Season the pork tenderloin generously with garlic powder, and liberal amounts of salt and black pepper.
In a large skillet over medium-high heat, add the olive oil and sear the pork tenderloin until golden brown on all sides, which will take about 2-3 minutes per side.
Transfer the seared tenderloin to the slow cooker and add the chicken broth.
In a bowl, whisk together the Dijon mustard and butter until well combined. Pour this mixture over the tenderloin in the slow cooker.
Cover and set your slow cooker on low for 3-4 hours, or until the internal temperature of the pork reaches at least 145 degrees Fahrenheit.
Once cooked, remove the tenderloin and let it rest.
Pour the remaining liquid from the slow cooker into a small saucepan. Whisk together the heavy cream and flour, then stir the mixture into the saucepan. Bring to a simmer and let it thicken for a few minutes. Stir in the fresh thyme leaves.
Slice the rested pork tenderloin, drizzle with the creamy Dijon sauce, and garnish with fresh parsley if desired. Serve immediately.
