Slow Cooker Pork Tenderloin with Peaches
Peach Stuffed Pork Tenderloin!
I created this recipe as a challenge to make a flavorful recipe in my crock pot. My husband isn’t a huge fan of pork and says it’s too chewy, too dry, and won’t eat it…unless it’s slow cooked! So, I set out to make him something he can really enjoy! This was the result, and I must say— it was SO good! So, let’s jump into it:
- 1 LB pork tenderloin
- 4 fresh yellow peaches
- 2 TBS balsamic vinegar
- 1/2 cup peach or pear juice
- 1/2 TBS browns sugar
- Cinnamon to taste
- Salt and pepper to taste
- Slice peaches in half, remove pit, and slice vertically into 1/4 inch think pieces
- Place peaches in the bottom of your crock pot or slow cooker until covered
- Drizzle 1 TBS of balsamic vinegar and 1/4 cup of juice over the peaches in the crock pot
- Sprinkle peaches and juice with cinnamon and set aside
- Take the pork tenderloin, rinse and pat dry with a towel; place on a cutting board; salt and pepper the meat to taste
- Slice 1/2 inch or so slits into the top of the meat about 1 inch apart (it should not go all the way through…you want to make pockets)
- Drizzle some of the remaining juice over the top of the tenderloin so that it goes into each of the pockets
- Add a slice of peach to each of the pockets and dust the top with cinnamon; drizzle with balsamic vinegar over the top
- Place the tenderloin into the crock pot, then sprinkle the brown sugar over the top of the mean and into some of the juice already in the pot (I make a circular motion with my hand)
- Pour remaining juice over the top
- Close the lid and set your crock pot to cook for 6 – 8 hours on low
- Remove mean from crock pot, slice or shred, place remaining peach slices on top with some of the juice remaining in the pot.
NOTE: I had two tenderloins which is why you see them stacked. I put some of the sliced peaches on on top of the other with cinnamon, etc and set the sliced on on top. If I had to do it again, I would make pockets in both, follow the recipe above and set them side by side. NOTE 2: You can also use canned peaches (that’s where I got the juice from), but I feared they would get way too soft after being cooked all of that time. So, I stuck with fresh and it came out excellently! Let me know how it turns out for you in the comments!