Craving a dinner that feels fancy but requires zero babysitting?
This Bourbon Peach Crockpot Pork Tenderloin does just that. Sweet peach meets sticky bourbon in a slow-simmering hug.
Set it and forget it, then take a victory lap to the table. Your kitchen will smell like success and applause now.
Contents
Equipment: Must-haves
- Crockpot (slow cooker)
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
- Spoon or spatula
- Meat thermometer
Equipment: Nice-to-haves
- Cast iron skillet (for searing)
- Measuring spoons
- Small whisk
- Kitchen twine (optional for neat roast)
Ingredients
- 1 pork tenderloin (about 1 to 1 1/4 lb), trimmed
- 1 peach, ripe but firm, sliced
- 1/4 cup bourbon
- 2 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 2 clove garlic, minced
- 1 small onion, thinly sliced
- 1/4 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoon cold water
- 1 tablespoon unsalted butter (optional, for glossy sauce)
- Salt to taste
- Black pepper to taste
- 1 sprig fresh thyme or a pinch dried thyme (optional garnish)
- Fresh parsley for serving (optional)
Instructions
- Pat the pork tenderloin dry and season it with salt and black pepper.
- If using kitchen twine, tie the tenderloin loosely so it cooks evenly.
- Heat a cast iron skillet over medium-high heat if you like a seared crust.
- Add a touch of oil to the skillet and sear the pork quickly on all sides until browned; use tongs to turn it.
- Place the seared pork into the crockpot and arrange sliced peach and onion around it.
- In a mixing bowl, whisk together bourbon, brown sugar, soy sauce, Dijon mustard, garlic, chicken broth, and apple cider vinegar into a glossy sauce.
- Pour the sauce over the pork and fruit in the crockpot.
- Cover and cook on low until the pork reaches a safe internal temperature, checking with a meat thermometer.
- When the pork is done, remove it to a cutting board and let it rest while you thicken the sauce.
- Skim or spoon off any excess fat from the crockpot liquid if needed.
- In a small bowl, whisk together cornstarch and cold water until smooth to make a slurry.
- Stir the slurry into the crockpot liquid and switch the heat to high, stirring until the sauce thickens.
- For extra shine, stir in the butter until melted and glossy.
- Slice the pork against the grain and return slices to the sauce briefly to coat.
- Serve the pork topped with peach slices and sauce, and sprinkle with fresh thyme or parsley.
Good to Know
Quick tips: Searing the pork first is optional but gives you a caramelized crust that makes everyone think you planned ahead. But here’s the catch! If you skip the skillet, the crockpot will still do all the heavy lifting and the pork will be tender and juicy.
Timing: Cook on low for a longer, hands-off result, or on high for a faster dinner. Use a meat thermometer and pull the pork at the safe internal temp for pork.
Variations: Swap bourbon for apple brandy or skip alcohol and use extra chicken broth with a splash of vanilla for a similar warm flavor. Add a pinch of red pepper flakes for a hint of spice.
Use dried thyme if fresh isn’t available. Serving suggestions: Spoon the bourbon-peach sauce over cooked rice, mashed potato, or creamy polenta to catch every drop.
Add a simple green salad on the side to balance the sweetness. Storage & reheating: Cool sauce and pork to room temperature before refrigerating in an airtight container.
Reheat gently in a skillet or microwave until warmed through. Sauces with cornstarch can thicken in the fridge; loosen with a splash of broth when reheating.
Make-ahead: You can mix the sauce in advance and keep it chilled. Toss everything into the crockpot when you’re ready.
That’s why this recipe is a weeknight hero. Final note: This recipe uses a single pork tenderloin and a single peach, so it’s perfect for smaller households or when you want a tidy, flavorful roast without leftovers giving you decision fatigue.
Enjoy the slow-cooked magic and the faint aroma of bourbon that makes dinner feel celebratory without all the fuss.
