Pork Tenderloin with Peaches

Vicki Bacon


This is a delightfully different way to prepare a roast pork dinner. Whether this is for Sunday dinner or dinner from the Crock Pot ready when you walk through the door after a hard day, this is delicious. The peaches add an amazing spin on the other ingredients.

★★★★★ 2 votes
30 Min
8 Hr


2 pound pork tenderloins
carrots, cut in 1 inch chunks
1 lb
green beans, fresh
2 lb
red potatoes, medium, quartered
2 medium
onions, yellow, medium, slice in 1/2 inch slices
olive oil, extra virgin to coat
4 tsp
greek seasoning (i use cavendar's brand)
2 can(s)
peach slices with juice (15 oz)


1Wash and peel carrots and cut into 1 inch thick chunks.
2Wash and snip the ends of the green beans. Leave whole. You can also substitute 2 15-oz cans of whole green beans, drained well.
3Wash potatoes and cut in quarters. You can peel if you prefer, or just wash and leave the peels on.
4Peel onions and slice into 1/2 inch thick slices.
5Put carrots, potatoes and onion slices in crock pot. Generously drizzle extra virgin oil over vegetables to coat well. Sprinkle 2 teaspoons Greek seasoning on vegetables. Mix with your hands so olive oil and Greek seasoning coats vegetables. Layer green beans on top of mixed vegetables, drizzle with olive oil and sprinkle a bit of Greek seasoning on them.
6Rub tenderloins with olive oil and 2 teaspoons Greek seasoning. Place tenderloins on top of vegetables.
7Drain canned peaches and reserve 1 cup juice. Pour peach slices and the 1 cup of juice over all ingredients.
8Cook on High for 1 hour. Then turn to low for 6 to 8 hours until vegetables are fork tender.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy