Third, add the chicken and tenderloin to the slow cooker.
4. Add the oil and Dijon mustard to the mixing bowl and mix until smooth. Add the stock to the slow cooker and cover with the mixture.
5. Cook the pork, covered, over low heat for three to four hours or until the internal temperature reaches 145 degrees Fahrenheit.
6. When done, remove the bow from the oven and set aside.
7. Bring the remaining water to a slow boil in a small saucepan. After whisking, add the flour and whipped cream to the bowl. Reduce the heat to low and simmer for a few minutes to thicken. Then add young thyme leaves and mix.
Step 8: After resting the pork, cut it into slices and drizzle with Dijon sauce if desired. Add fresh oil. Make sure you take action immediately.
Variations and Suggestions – Add wild mushrooms to the slow cooker mixed with pork for added earthiness.
– If you want to change the flavor of the Dijon mustard and oil combination, add white wine juice.
– It is important to let the tenderloin rest before cutting it to preserve its juiciness.
– For those who want to watch their dairy, try using coconut oil or a non-dairy alternative instead of heavy cream. You can also use gluten-free flour to thicken the sauce. Adjust seasonings to get the best flavor of the dish
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