Peaches were on sale this week at Trader Joe’s, so we bought a 4 pound box. Since we have so many peaches, I looked up recipes to incorporate them into our dinner.
This one was inspired by the Williams-Sonoma recipe for Grilled Pork Loin with Peaches. Unfortunately we don’t have a grill (besides our little George Foreman) so we adapted the recipe for the crock pot instead. I’ve had peaches with pork before (I tried out this Summer Peachy Pork from my friend Leslie’s blog and it was great!)
The original recipe called for fresh thyme & oregano, but since I already had rosemary and mint growing on my patio, I swapped for those herbs instead. I ran out of plain balsamic vinegar, so in my recipe I used Cinnamon Pear Balsamic that I had purchased from Joe & Son’s Olive Oils. If you haven’t been there, it’s worth a trip to check it out. They have a huge selection of olive oils and vinegars, and they let you taste as many as you want. I actually had a Creative Loafing deal, so I got $40 worth of fancy oils and vinegars for only $20.
I still want to try out the grilled version of this recipe at some point, but the crock pot version was super easy to make and tasted amazing! It was very juicy and shredded like pulled pork. We ate it by itself in a bowl, but I’m sure it would taste great on a sandwich as well.
Crock Pot Pork with Peaches
- 1 boneless pork loin roast, about 3 1/2 lb
- 1/4 cup balsamic vinegar (mine was cinnamon pear balsamic)
- 1/4 cup Dijon mustard
- 2 Tbs. firmly packed light brown sugar
- 1 Tbs. fresh rosemary
- 1 Tbs. chopped fresh mint
- 1/2 Tbs. dried thyme (or fresh if you have it)
- Salt and freshly ground pepper, to taste
- 2 1/2 lb. small peaches, pitted and quartered (we used 8 peaches)
1. Cut your peaches in quarters and arrange about half of them in a layer along the bottom of the crock pot
2. Rub the pork with the balsamic, mustard, brown sugar, herbs, salt & pepper.
4. Turn your crock pot to low setting and come back to enjoy 8 hours later!