Tuesday, May 28, 2013

Crockpot Peach Mustard Pork

Originally found in Southern Living Magazine, I adapted this recipe to be made in the crockpot, and my goodness...is it overflowing with flavor! Sweet, spicy, warm, and slightly exotic, we love it served with roasted veggies and some hearty bread!

Crockpot Peach Mustard Pork Tenderloin


2 (1 1/4-lb.) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
1 cup peach preserves
1/2 cup bourbon (or two nip bottles)
4 tablespoons country-style Dijon mustard
1/4-1/2 teaspoon dried crushed red pepper (depending on the spice level you like)

Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large skillet over high heat 3 to 4 minutes on each side or until lightly browned (*note: I just use a tiny drizzle of oil since I have a non-stick pan).

Carefully transfer browned meat to crockpot.

Meanwhile, melt butter in a small saucepan over medium-high heat; add onion, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour half of the peace mixture over tenderloins, placing the rest in the refrigerator for later.

Place lid on the crockpot, and cook on low for 4-6 hours.

When ready to serve, you can remove the pork loin to a cutting board, and carefully slice, or just pull it apart by chunks if it has gotten excessively tender. Heat up the reserved sauce, and serve over the meat along with some remaining au jus from the crockpot.

Soooo delicious! I hope you enjoy!

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