Peach Pork Tenderloin with (optional) Peach Compote

By LadyRev-2

This recipe is prepared in a crockpot with peach jelly. It may also be served with the accompanying peach compote.

Ingredients

• 1 1/2 pound pork tenderloin -- sliced
• 1/2 cup white wine (or white grape juice)
• 2 teaspoons Dijon mustard
• 2 tablespoons peach preserves
• Peach compote
• 3 cups fresh peaches, yellow and white, cut into small wedges
• 1/2 cup granulated sugar
• Juice of 2 lemons
• 1/2 teaspoon fresh-cracked black pepper
• 1/4 cup vermouth
• 1/4 cup toasted sliced almonds
• 1 cup water
• olive oil

Details

Servings 4

Preparation

Step 1

Put pork tenderloins in slow cooker. Combine remaining ingredients and pour over top. Cover and cook on low for 8 hours.


For optional peach compote:

Preheat a medium skillet. Drizzle with olive oil and add almonds. Saute until lightly browned. Add peaches, sugar, lemon juice, pepper and 1 cup water.

Cook over medium low heat until peaches just start to break apart, about 15 – 20 minutes. Add vermouth and simmer until sauce has thickened.