A dish fit for special occasions, featuring tender pork, sweet and tangy champagne glaze, and the ease of slow cooking.
Ingredients
Scale:
1 (1-1.5 pound) pork tenderloin, sliced into 1-inch thick medallions
1/2 cup champagne or sparkling wine
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons butter
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken broth
1/4 cup heavy cream (optional)
Fresh parsley or thyme for garnish (optional)
Instructions
Season the pork medallions with salt, pepper, and thyme. Heat the butter in a large skillet over medium-high heat and sear the pork medallions until browned on both sides, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, add the champagne, honey, Dijon mustard, and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the glaze has thickened slightly.
Place the pork medallions in the slow cooker and brush the champagne glaze all over them. Cook the pork on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, brush the pork medallions with the remaining glaze. If using heavy cream, stir it in at this point to give the glaze a rich, creamy texture.
Remove the pork from the slow cooker and let it rest for a few minutes before slicing and serving. Garnish with fresh parsley or thyme, if desired.
