Prep 5 mins
Cook 6 hrs
A lady at our church makes this for potlucks and my four year old, first time he tasted it said, Mommie, you must make this! So I begged the recipe and we make it alot for a fast, easy but impressive weeknight meal
- 2 tablespoons dried tarragon leaves
- 1 tablespoon dark brown sugar
- 2 garlic cloves
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb boneless pork loin, trimmed of Visible fat
- 1 cup pecan pieces
- 2 chopped onions
- 2 tablespoons extra virgin olive oil
- 2 (15 ounce) cans peaches, drained
- Combine all in a slow cooker and cook on low 6-8 hours.
This is quite tasty. I had to buy a 3.5 lb pork loin roast so I cut it into two roasts and used the 2 lb section for this recipe. Left all of the other ingredient amounts basically the same except I left out the pecans. Sliced a large red onion into 1/4" slices and laid those over the bottom of the crock; combined everything else (except the peaches and pork) and rubbed that mixture over all sides of the pork, then put the roast on top of the onions. Put the peaches around and on top of the roast. After 5 hours on low it was perfectly cooked. This is good sliced thin in a sandwich with hot mustard and some of the onions or alone but sliced thicker and with the onions and peaches on the side. Thanks for sharing!
This is a winner. I made it with a 1.65 pound roast and we ate it all! I had fresh peaches that were getting too ripe, and I too added thinly sliced red onion to the bottom of the slow cooker. The pork was so tender, and the sauce was delicious with it. I made a turnip and potato puree with shallots and sage to go with it, and it was a great combo. My husband declared it "restaurant worthy!"
This was absolutely delicious! I am so glad to have found this recipe.