Description
Slow Cooker Champagne Glazed Pork Medallions are tender, melt-in-your-mouth slices of pork simmered slowly in a luxurious sauce made with champagne, garlic, herbs, and a touch of sweetness. The slow cooking process infuses the pork with deep flavor while keeping it incredibly juicy. The final glaze is slightly sweet, savory, and elegant—perfect for special dinners or holiday meals.
Ingredients
For the pork:
- 1.2–1.5 kg pork tenderloin (cut into 2–3 cm thick medallions)
- 1 tbsp olive oil
- Salt & black pepper (to taste)
- 1 tsp paprika
- 1 tsp garlic powder
For the champagne glaze:
- 1 cup champagne (or dry sparkling wine)
- 1/2 cup chicken broth
- 2 tbsp Dijon mustard
- 2 tbsp honey (or brown sugar)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tbsp soy sauce
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tbsp butter (for finishing)
Instructions
1. Sear the pork (optional but recommended)
- Season pork medallions with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a pan and lightly sear medallions for 1–2 minutes per side until golden.
2. Prepare slow cooker base
- Add onion, garlic, champagne, chicken broth, Dijon mustard, honey, soy sauce, and thyme into the slow cooker.
- Stir well to combine.
3. Add pork
- Place pork medallions into the sauce mixture.
- Ensure they are mostly submerged.
4. Slow cook
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours
- Pork should become tender and easily break apart with a fork.
5. Finish the glaze
- Remove pork carefully.
- Pour cooking liquid into a saucepan.
- Simmer for 10–15 minutes until slightly thickened.
- Stir in butter for a glossy finish.
6. Serve
- Pour glaze over pork medallions and serve hot.
Servings
- Serves 4–6 people
Nutritional Information (Approx. per serving)
- Calories: 320–380 kcal
- Protein: 34–38 g
- Fat: 14–18 g
- Carbohydrates: 10–14 g
- Sugar: 7–10 g
- Sodium: Moderate (depends on broth and soy sauce)
Benefits
- High protein content supports muscle repair and growth
- Slow cooking preserves nutrients while enhancing flavor without extra fat
- Garlic & onion support immune health
- Champagne-based sauce adds antioxidants from fermented grapes
- Lower oil usage compared to pan-fried pork dishes
Tips for Best Results
- Use pork tenderloin for the most tender texture.
- Don’t skip searing—it adds depth of flavor.
- Use dry champagne or brut sparkling wine (sweet wine may make it overly sugary).
- If sauce is too thin, reduce longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Add mushrooms or baby carrots for a one-pot meal.
Q&A
Q1: Can I replace champagne?
Yes. You can use dry white wine, chicken broth, or apple cider for a non-alcoholic version.
Q2: Will the alcohol cook off?
Most alcohol evaporates during slow cooking, leaving only flavor.
Q3: Can I freeze it?
Yes. Store in airtight containers for up to 2–3 months. Reheat gently on the stove.
Q4: What side dishes go best?
- Mashed potatoes
- Buttered noodles
- Steamed green beans
- Roasted asparagus
- Rice or risotto
Q5: Can I make it ahead?
Yes. It tastes even better the next day as flavors deepen overnight.