Main Dishes

Slow Cooker Pork Tenderloin with Peaches

peach-stuffed-porkloin-in-crock-pot
Happy Weekend Kitchen Chicks! Baby Chick here, and I’m a little behind on my posts this week! But, wipe those tears fellow recipe lovers – I have a great one for you guys today called:

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:

Ingredients:

  • 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

Method:

  1. Slice peaches in half, remove pit, and slice vertically into 1/4 inch think pieces
  2. Place peaches in the bottom of your crock pot or slow cooker until covered
  3. Drizzle 1 TBS of balsamic vinegar and 1/4 cup of juice over the peaches in the crock pot
  4. Sprinkle peaches and juice with cinnamon and set aside
  5. Take the pork tenderloin, rinse and pat dry with a towel; place on a cutting board; salt and pepper the meat to taste
  6. 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)
  7. Drizzle some of the remaining juice over the top of the tenderloin so that it goes into each of the pockets
  8. Add a slice of peach to each of the pockets and dust the top with cinnamon; drizzle with balsamic vinegar over the top
  9. 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)
  10. Pour remaining juice over the top
  11. Close the lid and set your crock pot to cook for 6 – 8 hours on low
  12. 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!

peach-stuffed-porkloin-in-crock-pot
Slow Cooker Pork Tenderloin with Peaches
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A delectable dinner for the family!
Slow Cooker Pork Tenderloin with Peaches
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Votes: 5
Rating: 3
You:
Rate this recipe!
Print Recipe
A delectable dinner for the family!
Servings Prep Time Cook Time
4people 15minutes 6 - 8 hours
Servings Prep Time
4people 15minutes
Cook Time
6 - 8 hours
Ingredients
  • 1 lb pork tenderloin
  • 4 small peaches
  • 2 tbsp balsamic vinegar
  • 1/2 cup peach or pear juice
  • 1/2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt and ppepper to taste
Servings: people
Units:
Ingredients
  • 1 lb pork tenderloin
  • 4 small peaches
  • 2 tbsp balsamic vinegar
  • 1/2 cup peach or pear juice
  • 1/2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt and ppepper to taste
Servings: people
Units:
Instructions
  1. Slice peaches in half, remove pit, and slice vertically into 1/4 inch think pieces
  2. Place peaches in the bottom of your crock pot or slow cooker until covered
  3. Drizzle 1 TBS of balsamic vinegar and 1/4 cup of juice over the peaches in the crock pot
  4. Sprinkle peaches and juice with cinnamon and set aside
  5. Take the pork tenderloin, rinse and pat dry with a towel; place on a cutting board; salt and pepper the meat to taste
  6. 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)
  7. Drizzle some of the remaining juice over the top of the tenderloin so that it goes into each of the pockets
  8. Add a slice of peach to each of the pockets and dust the top with cinnamon; drizzle with balsamic vinegar over the top
  9. 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)
  10. Pour remaining juice over the top; close the lid and set your crock pot to cook for 6 - 8 hours on low
  11. Remove mean from crock pot, slice or shred, place remaining peach slices on top with some of the juice remaining in the pot.
Recipe Notes

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!

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