Slow Cooker Peach Dijon Pork Tenderloin Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the sauce, you can gently stir the remaining juices in the slow cooker after removing the pork. If you prefer a more concentrated sauce, you can pour the liquid into a small saucepan and simmer it over medium heat for a few minutes while the meat rests. This extra step can help intensify the peach and mustard notes, providing a more robust finish to your meal when spooned over the sliced tenderloin.

Serving this dish with a side of steamed green vegetables or a light grain like quinoa can help balance the sweetness of the peach glaze. The acidity of the Dijon mustard works beautifully with earthy greens, making them a perfect accompaniment.

If you have any leftover sauce, store it in an airtight container to serve alongside the pork, as it can be used to rehydrate the meat if you decide to reheat the leftovers for a second meal.

Variations

• Spicy Peach Dijon: Add a teaspoon of red pepper flakes or a dash of hot sauce along with the Dijon mustard to introduce a pleasant heat that balances the sweetness of the peaches.
• Herbed Peach Pork: Incorporate a tablespoon of fresh rosemary or sage along with the thyme to add a deeper, more earthy aroma to the dish that pairs exceptionally well with the pork.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure it is cooled to room temperature within 2 hours after cooking.

Freezer

Freeze the cooked pork in an airtight container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat slices in a covered dish in the microwave or a low-temperature oven until warmed through, adding a splash of water to keep it moist.

Store any leftover pork in an airtight container in the refrigerator for up to 3 days. Ensure the meat is completely cooled within 2 hours of cooking before placing it in the fridge.

For the sauce, keep it in a separate small container to maintain the best texture. When you are ready to serve again, slice the pork thinly to keep it tender, and warm the sauce separately on the stove or in the microwave before drizzling it over the meat.

You can prepare the ingredients up to the point of adding them to the slow cooker and store them in the refrigerator, but it is best to assemble everything right before cooking to ensure the best texture for the peaches.

If you need to save time, you can trim the pork and measure out your ingredients beforehand, keeping them in the fridge until you are ready to begin. This approach allows you to quickly assemble the dish in the morning or just before you need to start the cook.

Serving ideas

Slice the rested pork tenderloin into rounds about one inch thick, ensuring you cut across the grain for the most tender bite. Arrange the slices on a warm serving plate and spoon the thickened peach Dijon sauce generously over the top.

The contrast between the savory pork and the sweet, tangy sauce makes for an elegant presentation that works well for a casual weeknight dinner or a more formal gathering with friends and family.

Accompany the dish with side dishes that complement the sweet and savory profile, such as roasted root vegetables, a fresh garden salad, or a side of fluffy rice. The sauce is quite flavorful, so serving it over a starch that can absorb the extra liquid is highly recommended. Garnish with a small pinch of fresh thyme if desired, though the cooked dried thyme provides sufficient flavor for this comforting, easy-to-prepare meal.

Frequently asked questions

Recipe card

Slow Cooker Peach Dijon Pork Tenderloin

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1 lb pork tenderloin, trimmed of excess fat
• 1 cup peach slices in syrup
• 1 tsp dried thyme
• 2 tbsp Dijon mustard

Instructions

1. Place the raw pork tenderloin into the insert of your slow cooker. Ensure the meat is positioned flat to allow for even heat distribution during the cooking process.
2. Pour the peach slices along with their syrup over the pork. Sprinkle the dried thyme evenly over the peaches and meat. Finally, spoon the Dijon mustard directly on top of the tenderloin.
3. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the pork to a cutting board and let it rest for 5 minutes before slicing. Spoon the remaining peach Dijon sauce from the slow cooker over the sliced meat.

Contains: mustard

Estimated nutrition per serving

Calories

280

Protein

32 g

Carbohydrates

18 g

Fat

8 g

Fiber

1.5 g

Sugar

14 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.