This is the easiest QUICK Slow Cooker Pork Tenderloin recipe that is full of flavor and takes less than an hour to make. Peaches and Pork go so well together and, when you add a little extra flavor with the Peach Bourbon, it takes this amazing pork tenderloin into delicious land! What I love so much about it is how easy it is to throw together. You can prepare it the night before and throw it into the slow cooker when you get home from work for an easy meal that is done in 30 minutes! Most of the time when we think of using our slow cooker, it's for a long cook time, but not this slow cooker recipe!
Serve alongside some green beans and roasted red potatoes or sweet potatoes for a complete dinner.
This recipe is also perfect for freezer meals because you can freeze all of the ingredients (except the bourbon) in a freezer bag and pop it into your slow cooker about 4 hours before you want to serve it. Of course, it's going to take longer to cook from frozen, but it's super easy and hands off!
I'm not usually a fan of slow cooking because I have found that most crock pots or slow cookers cook too hot and end up boiling the food, resulting in weird meat textures, but ever since I purchased the Ninja Foodi Pressure Cooker and Air Crisper, I've changed my tune. The slow cooker function works perfectly!
I've heard that many people aren't happy with the slow cook function on the Ninja Foodi, but I really think this is all because of expectations that it is going to work the same as their crock pot and it doesn't. Crock pots and other slow cookers are made differently and, therefore, conduct heat differently, which results in food being cooked differently. The walls of most crock pots and slow cookers are very thin aluminum and this transfers heat quicker to the food which starts the cooking process a little faster. The Ninja Foodi has a ceramic pot which is thicker and it takes longer for it to heat up, but once it does, it works perfectly. I have also found through testing that there is less evaporation of liquid using the slow cook function on the Ninja Foodi versus a crock pot or other type of slow cooker and this keeps food from drying out when very little liquid is added.
So, if you have the Ninja Foodi Pressure Cooker & Air Crisper and haven't tried the slow cooker function yet, give it a try! Here are a few I have on my website.
Ninja Foodi Slow Cooker Recipes
Frequently Asked Questions
Can I double the recipe?
Yes, absolutely. Many times pork tenderloin comes in a package of 2 tenderloins and you can absolutely make both of them. The only thing you have to double is the rub. I don't recommend doubling the bourbon, peaches, or onions because there will plenty of sauce to use for 2 tenderloins. Each pork tenderloin will cook at the same time, so you don't need to make any adjustments with the timing.
Yes, the pork with peach bourbon sauce will freeze just fine. Make sure everything is cold before packaging into an airtight container to avoid ice crystals. If you know ahead of time that you are going to freeze a portion of the pork tenderloin, it is best that you don't slice it before freezing. This will give the best results when freezing and reheating. If it is already sliced, make sure to freeze it with the sauce and then you can reheat it in the sauce to avoid it drying out. It will last in the freezer, when properly packaged, for 3-6 months.
If they are frozen and you don't want to thaw it first, I would reheat in the slow cooker on low for 1-2 hours or until warmed through. If it is thawed already and the pork is sliced, the easiest way to reheat it is to put the pork slices and the sauce in a large skillet and warm it up on the stove using low to medium heat. Covering the skillet with a lid will speed up the process. If the pork isn't sliced, you can wrap it in foil and warm it up in the oven or put the sauce and pork into an oven safe container and warm it in the oven at around 300℉/150℃ and heat for 15-20 minutes or until the pork has warmed through.
Ingredients & Substitutions
I used pork tenderloin in this recipe, which is a lean cut of meat that usually weighs about 1 pound or so. You can use different cuts of meat like a pork loin or even a pork shoulder, but your cooking times would be different.
A pork loin will take about 2 hours of slow cooking and a pork shoulder will take 8-12 hours to give it enough time for the connective tissue to break down. You will have different results with the pork shoulder because it is a fattier cut of meat and the fat will render, producing a lot of juice. So, your sauce would be very different. If you want to make a pork shoulder or any other cut of pork for pulled pork sandwiches see the section below where I go over that.
Peaches & Onions
I used fresh peaches in this recipe, but you can use frozen or canned peaches that have been drained. There aren't any changes to the recipe when substituting canned or frozen peaches for the fresh ones. I also left the skin on the fresh peaches, but you can remove it, if you prefer. If you don't think your peaches are sweet enough, feel free to add in a little brown sugar to the sauce.
The onion is used for flavor and it balances out the sweetness of the peaches, but you can omit it, if you prefer. I used onion chunks just to make the prep easier, but onion slices will work just fine.
The homemade rub I used is made of garlic powder, onion powder, salt, pepper, dried oregano, and a little cinnamon. It goes perfectly with the peach bourbon sauce, but you can use whatever seasonings you like.
One thing I do want to mention about the cinnamon is, don't use too much! Cinnamon is a wonderful spice, but when too much is added it will throw the flavor profile off. Less is more here.
I love the flavor that the Peach Bourbon adds to this simple pork tenderloin recipe, but if you aren't a fan of bourbon or can't have alcohol, it is perfectly fine to skip it. You will want to add in a little chicken broth for the cooking liquid. The brand of peach bourbon I used is Evan Williams, but if you have a different brand that you like, use it. You can also use regular bourbon, but I would use half as much and add in about ¼ cup of chicken broth so that the flavor isn't overwhelming. The peach bourbon is very mild tasting and regular bourbon might be a little too strong of a flavor.
If you decide to skip the bourbon and use chicken stock or broth instead, you may want to add in a splash of apple cider vinegar or lemon juice for a little touch of tart flavor to balance out the sweetness.
You could also use wine instead of bourbon, or even beer! I think I would go with a white wine over a red wine. The sauce will be prettier with white wine and I also think the flavor will be better.
Once I plate up the pork tenderloin with the peach bourbon sauce, I like to garnish with some chopped fresh parsley and green onions. This is completely optional, but adds a nice touch of color and the flavors work perfectly with the sauce.
Can I Make Pulled Pork Sandwiches with this Recipe?
Absolutely! While pork tenderloin isn't usually used for pulled pork sandwiches, you can certainly use it. Slow cooking is a great way to get pull apart and tender pork strands using a lean cut like a tenderloin.
It will take longer, though -- probably about 2 hours on high slow cook. You will know it's done when it falls apart as you shred it with a fork. You can serve the peach bourbon sauce with the pulled pork, but I would be inclined to add a few more ingredients before you slow cook to make more of a Peach Bourbon BBQ sauce.
You can add all of the ingredients into the slow cooker after searing the pork tenderloin, then add a few other ingredients to make a bbq sauce. Here's what I would add in addition to the ingredients in the recipe.
- 2 Tablespoons brown sugar
- 2 Tablespoons apple cider vinegar
- 1-2 teaspoons paprika
- ¼ teaspoon chipotle powder
Let the pork slow cook until it is tender and falling apart. Remove the tenderloin and set it on the cutting board. Blend the liquid, peaches, onions together and return to the slow cooker. Shred the pork and add it back into the sauce. Slow cook until the sauce has reduced. OR, you can speed this up by blending the sauce and reduce it in a pan on the stove, then add the shredded pork.
I just did this for dinner last night and it was delicious. I didn't wait for my pork to shred, so they are in slices. Enjoy!
Can I Make This Recipe If I Don't have a Slow Cooker?
Yes, of course. While I really love the way it turns out in the slow cooker, you can make it in the oven or using pressure cook in your Instant Pot or Ninja Foodi. You can also make it in a skillet on the stove and I will give you my suggestions for these various cooking methods below.
Preheat the oven on 350℉/175℃. Rub and sear the pork tenderloin in some oil using a skillet on the stove. Deglaze with the peach bourbon or your cooking liquid of choice and let it simmer for about 5 minutes. Make sure you scrape the bottom of the skillet to release the fond (browned bits), it's full of flavor and you want that in your sauce. Add the onions, peaches, pork, and the cooking liquid to a baking dish and cover. Bake at 350℉/175℃ for about 15-20 minutes or until the internal temperature of the pork reaches at least 145℉/63℃.
Remove the pork tenderloin and set it on a cutting board to rest.
Put the onions, peaches, and cooking liquid into a blender and blend until smooth. You can also use an immersion blender to blend the ingredients until smooth.
Slice the pork and either sit the slices on top of the sauce, pour the sauce over the pork, or serve the sauce on the side. Add chopped parsley and/or green onions, if desired.
Pressure Cooker Directions
Pork tenderloin is a very lean meat and for this reason I am hesitant of pressure cooking it. In fact, I started testing this recipe out as a pressure cooker recipe, but even with very short cooking times I wasn't thrilled with the texture. Based on my testing, I recommend using low pressure cook and the time would be 1-2 minutes with a full natural release. The liquid provided by the bourbon, juices from the peaches and the pork should be enough to build the pressure in the pot. Adding more liquid (chicken broth) is fine, but your sauce will be much thinner.
You will still want to sear the meat and deglaze the pot as instructed in the directions, then, instead of slow cooking use the pressure cooking function.
There are a few ways you could do this, but I think the easiest and quickest is going to be slicing the pork tenderloin into 1" slices and seasoning them with the spice blend. You will need to double the ingredients of the spice blend in order to get all of the slices seasoned on both sides. Then, heat some oil (I use avocado, but olive oil is fine) in a large skillet and when it's hot, sear the tenderloin slices on both sides. A quick sear is fine. Remove the slices after searing and place them on a plate. Deglaze the pan with the bourbon and scrape the bottom to release the fond. Add in about ½ cup of chicken broth or water. Let it simmer for a minute or two and add in the onions and peaches. Cover the skillet and cook on medium-high heat for about 5-10 minutes or until the onions soften and the peaches start to break down. Add in the tenderloin slices and simmer on low until they are cooked through. This will only take about 5-10 minutes. Check the internal temp to determine doneness.
Remove the slices and place them on a serving plate.
Transfer the sauce contents to a blender and process until smooth. You can also use an immersion blender to create the smooth sauce. Pour the sauce over the tenderloin slices.
How to Make Slow Cooked Pork Tenderloin with Peach Bourbon Sauce
This is such a quick and easy recipe that it's a slow cooker recipe perfect for busy weeknights. Especially if you have homework with the kids or sporting events, because even if you aren't quite ready for dinner when the 30 minutes is up, the pork will do just fine on the "keep warm" setting. If you don't want to make it with the peach bourbon sauce, you certainly don't have to. Just throw in some onion slices and be done. Or, you can also use apples instead of peaches and skip the bourbon and use apple juice as your liquid. There are so many variations you can make with this simple recipe.
Trim the pork tenderloin. When you look at the pork tenderloin, you will see an area of shiny white (often referred to as silver skin) usually underneath a thin clear membrane covering the meat. You really want to remove this because it is very tough connective tissue that isn't going to break down by the end of the cooking time.
To do this, locate the area where the silver skin is and slide a sharp knife underneath it and run the knife under it until it detaches from the meat. I like to use a filet knife for this, but any sharp knife will work.
Once the tenderloin is trimmed, mix the spice blend in a small bowl and rub it all over the tenderloin. This can be done up to 24 hours in advance.
Slice or cut the onion into chunks after removing the paper and out layer.
Cut the peaches in half, remove the pit and quarter it. I don't remove the skin, but you certainly can.
Ninja Foodi or Instant Pot: Add about 2-3 Tablespoons of avocado oil or any oil you like to the inner pot and turn the sear/sauté on high. Once the oil is hot, but not smoking, sear the tenderloin for 2 minutes on each side. I even do the ends, but this isn't necessary.
Add in the onions and peaches.
Deglaze the pot with the bourbon and scrape the bottom to release the fond into the sauce. and simmer for a few minutes to allow some of the alcohol to burn off.
Slow Cooker without Searing Ability: If you are using a slow cooker that doesn't have this feature, heat the oil in a skillet on the stove to sear the tenderloin on all sides, then deglaze the skillet and scrape the bottom to release the fond. Simmer for a few minutes to burn off some of the alcohol.
Transfer the pork tenderloin and the liquid to the slow cooker, add the peaches and onions.
Switch the function to slow cook on high heat. It will default to 4 or 6 hours, but we will change this in a minute.
Put the lid on and turn the valve to vent. Using the time buttons, hit the down arrow until the time reads 30 minutes. Hit start. When the 30 minutes is up, remove the lid and check the temperature of the pork tenderloin. It should be at least 145℉/63℃.
If the pork is cooked to at least 145℉/63℃, then it is done. Mine ended up being over 170℉/66℃, but it was still delicious. You may want to check on the temperature after about 20 minutes, especially if the tenderloin was room temp when you started.
My favorite instant read thermometer is this one: Thermapen MK4
Remove the pork tenderloin and let it rest on a cutting board.
Making the Bourbon Peach Sauce
Make sure the liquid isn't too hot before blending, if you are using a regular blender. Transfer the contents of the slow cooker, including the liquid, peaches, and onion, to a blender or a container that is safe for using an immersion circulator.
Blend on high speed until the sauce is smooth.
I like to pour some sauce onto my serving platter. Slice the tenderloin into ½-1" slices and lay them over the sauce.
Garnish with chopped green peppers and fresh parsley, if desired. Pour a little extra sauce on top or serve it in a bowl for people to add more sauce, if desired.
Slow Cooker Pork Tenderloin with Bourbon Peach Sauce Recipe
- Slow Cooker or Ninja Foodi PC & AC
- Blender or Immersion Circulator
- 2-3 Tablespoons avocado oil or oil of choice
- 1 pork tenderloin
- 1 onion
- 2-3 peaches
- ½ cup peach bourbon
- 1 teaspoon fine grind sea salt
- ½ teaspoon garlic powder
- ½ teasopoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 3 green onions chopped
- 2 Tablespoons fresh parsley chopped
- Trim the silverskin from the pork tenderloin. Remove the pit and quarter the peach. Quarter the onion or slice it. Measure out the spices and bourbon.
Searing & Deglazing with Slow Cooker
- Add enough oil to lightly cover the bottom of the pot. Combine the spices and rub all over the pork tenderloin. Cut the tenderloin in half if it won't fit in the pot whole to evenly sear.
- When the oil is hot, but not smoking, place the tenderloin into the pot and sear on the one side for 2-3 minutes. Flip and repeat. Sear the ends if desired.
- Add in the onions and the peaches. Pour in the bourbon while the pot is hot and deglaze the bottom. Scrape the fond off the bottom of the pot so it incorporates with the liquid. Simmer for about 5-7 minutes to burn off some of the alcohol.
Searing & Deglazing with Skillet
- If your slow cooker can't sear, use a large skillet on the stove. Heat the pan and the oil over medium-high heat.
- Combine the spices and rub it all over the pork tenderloin. Cut the tenderloin in half if it won't fit in the skillet whole. When the oil is hot, but not smoking, sear the tenderloin on all sides for about 2-3 minutes each side.
- Add the peaches and onions to the skillet and pour in the bourbon to deglaze the pan. Scrape the bottom to release the fond into the liquid.
- Transfer the contents of the skillet to your slow cooker. Make sure to get all the liquid.
- Slow cook on high for 20-30 minutes. If you are using the Ninja Foodi make sure the pressure lid is on and the valve is vented.
- Check the internal temperature and the pork is done when it is 145℉/63℃ or higher. At 30 minutes, I was into the 170℉ range. So, you might want to check it at 20 minutes. Keep in mind your slow cooker may function differently, so allow some extra time when making the recipe for the first time.
- Remove the pork tenderloin and let it rest while making the sauce.
Making the Sauce
- Make sure the liquid isn't too hot for your blender. Cool it down if necessary. Transfer the liquid, peaches and onions to a blender or a container if you are using an immersion circulator.
- Blend on high speed until the sauce is smooth.
- Pour some sauce onto your serving platter. Slice the tenderloin into ½-1" slices and lay them on the sauce. Garnish with chopped green onions and chopped parsley if desired. Pour a little more sauce on top or serve the sauce on the side.
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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