Slow Cooker Peach Cowgirl Candy Pork Tenderloin Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the ingredients by measuring out the peach preserves, brown sugar, and garlic powder. Trim any excess silver skin from the pork tenderloin to ensure the meat stays tender.

Have your jalapeño rings ready to go, either freshly sliced or prepared in advance. Ensure you have a meat thermometer on hand to check the internal temperature of the pork, as this is the most accurate way to guarantee the meat is cooked safely and retains its moisture.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker
   Place the pork tenderloins into the bottom of the slow cooker insert. Ensure they are laid flat to promote even cooking throughout the process.
   Look for Pork is centered in the insert.
   Tip Avoid overcrowding the slow cooker to ensure even heat distribution.

The pork is arranged neatly in the slow cooker insert, ready to be coated with the sweet and spicy glaze. The ingredients are prepared and measured for easy layering. The surface of the meat is exposed, waiting for the preserves and seasonings to be added, ensuring that the flavors start to meld from the very beginning of the cooking process.

Glazing Phase

2. 2Add Glaze Ingredients
   Spoon the peach preserves over the pork. Sprinkle the brown sugar and garlic powder evenly over the top, then scatter the jalapeño rings across the surface.
   Look for Ingredients are evenly distributed.
   Tip Use a silicone spatula to spread the preserves if they are thick.

The peach preserves, brown sugar, garlic powder, and jalapeños are distributed evenly over the pork. The mixture should look thick and vibrant, with the green jalapeño rings providing a pop of color against the golden-orange glaze.

The slow cooker is now ready to be covered, sealing in the moisture and aromatics that will transform the pork into a tender, flavorful meal.

Cooking and Finishing Phase

3. 3Cook and Rest
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork and let it rest for at least 3 minutes before slicing and serving with the peach sauce.
   Look for Pork is opaque and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the meat.

The pork has reached the safe internal temperature and is ready to be removed from the slow cooker. The glaze has thickened into a glossy sauce that coats the meat beautifully. The kitchen should smell sweet and savory, with the pork tenderloin now perfectly opaque and tender, resting briefly before it is sliced and served to your guests.

Common mistakes

A common mistake is overcooking the tenderloin, which turns the lean meat dry and fibrous. Always monitor the internal temperature carefully and avoid leaving the meat in the slow cooker on the 'warm' setting for too long once it has reached the target temperature.

Another mistake is failing to trim the silver skin, which can result in a chewy texture. Finally, do not lift the lid of the slow cooker too often, as each time you do, heat escapes and the cooking time is extended, which can lead to uneven results and a thinner, less concentrated sauce.

How to tell it’s done

The pork tenderloin is ready when it is completely opaque throughout and reaches an internal temperature of 145°F (63°C) at its thickest point. The meat should be tender enough to be easily pierced with a fork.

Because pork tenderloin is a very lean cut, it is important not to overcook it, as it can quickly become dry and tough. The sauce should be syrupy and pourable, with the jalapeños softened but still retaining their shape. Always let the meat rest for at least 3 minutes before slicing to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest