1. Pat the pork tenderloin dry with paper towels and season it with salt, pepper, thyme, and rosemary.
2. In a large skillet, heat the olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
3. Transfer the seared pork to the slow cooker.
4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, then pour the mixture over the pork in the slow cooker.
6. Cover and cook on low for 6-8 hours, or until the pork is tender.
7. About 30 minutes before serving, whisk together the heavy cream and flour in a small bowl until smooth.
8. Stir the cream mixture into the slow cooker, cover, and cook on high for an additional 30 minutes, or until the sauce has thickened.
9. Slice the pork into medallions and serve with the creamy garlic sauce spooned over the top. Garnish with fresh parsley.
Variations & Tips
For a bit of a kick, you can add a pinch of red pepper flakes to the seasoning mix. If you prefer a lighter sauce, substitute half of the heavy cream with milk. For a more robust flavor, try adding a splash of white wine to the chicken broth. You can also experiment with different herbs, such as sage or oregano, to suit your taste.
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