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One tablespoon of olive oil, one teaspoon of garlic powder, and two pounds of pork tenderloin are the ingredients.
1-1/2 cups chicken broth-three teaspoons Dijon mustard-one tablespoon unsalted butter-salt and freshly ground black pepper to taste
– One-fourth cup butter
2-Tspoons of fresh thyme leaves-One tablespoon of all-purpose flour
– For garnishing, you may optionally use fresh parsley.
How to Follow
Begin by liberally seasoning the pork tenderloin with garlic powder, salt, and black pepper.
2. Heat the olive oil in a big pan over medium-high heat. Sear the pork tenderloin for two to three minutes each side, or until it becomes golden brown.

4. mix the butter and Dijon mustard in a bowl and whisk to mix. Add the tenderloin to the slow cooker and cover with this mixture.
5. Once the pork reaches an internal temperature of 145 degrees Fahrenheit, cover and reduce heat to low for three to four hours.
6. After the tenderloin is done, take it out and set it aside to rest.
7. Transfer the leftover slow cooker liquid to a small pot. Incorporate the flour and heavy cream into the pot after whisking. Allow it to thicken for a few minutes while brought to a simmer. Add the new thyme leaves and mix well.
8. Slice the pork tenderloin that has rested, then pour over the creamy Dijon sauce. If you want, you may garnish it with fresh parsley. Serve right away.

Tips and Variations-Slow-cooking the pork with a mixture of wild mushrooms adds a rich earthiness to the meal.
– A To give a little more vibrancy to the Dijon mustard and butter combination, a dash of white wine may be added for a more nuanced taste profile.
– A Pork tenderloin must be rested before slicing in order to keep its juices and suppleness.
– A Substitute coconut cream or another non-dairy replacement for the heavy cream, and thicken the sauce with gluten-free flour, to accommodate dietary constraints. For a well-balanced taste, adjust the spice as needed.