Slow Cooker Pork Tenderloin with Pumpkin-Peach Compote


I have to confess, this week’s recipe came out of a necessity to use something up.  A while ago, I bought a five pound bag of frozen peaches.  At the time, we had a use for them.  Fast forward to now, that bag has been sitting in my freezer for months.  I’ve been eating them on the weekends, but that’s going pretty slow.  I decided to get a recipe to use them up.  I found a recipe from Epicurious for Pork Tenderloin with Tomato Peach Compote.  I looked at it and found I could make this a slow cooker recipe and tomato free.  I also plan to pack in a few more peaches in the recipe too.  The recipe is a great calorie-wise.  Some of the vitamin content could be higher, but that’s easily fixable.  Here are the original stats:

  • 286 Calories
  • 11g Fat
  • 90mg Cholesterol
  • 95mg Sodium
  • 262mg Potassium
  • 12g Carbohydrate
  • 36g Protein
  • 18% Vitamin A
  • 21% Vitamin C
  • 2% Calcium
  • 13% Iron

I believe the pumpkin I will be using will give us the vitamin A we need.  I think I will lower the calories a tad to make room for some carbohydrate of your choice and some veggies.  Here’s how I changed this recipe.

  • I made this a slow cooker dish to keep the temperature low in my house.
  • I replaced the fresh peaches with frozen.
  • I replace the tomatoes with pumpkin puree.
  • I increased the servings from 4 to 5 to lower the calories.
  • I deleted the added oil to lower the calories and because I will not be using the stove.

That’s it.  I plan to serve this with 1/2 cup brown rice and 4 ounces of green beans.  Here are the final stats (for the pork only).

  • 224 Calories
  • 3g Fat
  • 72mg Cholesterol
  • 81mg Sodium
  • 63mg Potassium
  • 20g Carbohydrate
  • 30g Protein
  • 201% Vitamin A
  • 146% Vitamin C
  • 4% Calcium
  • 12% Iron

Here’s the final recipe:


Slow Cooker Pork Tenderloin with Pumpkin-Peach Compote

Serves 5

  • 4 garlic cloves
  • 1 tablespoon chopped peeled ginger
  • 1 teaspoon curry powder
  • 2 (3/4-pound) pork tenderloins
  • 1 medium onion, chopped
  • 1 15oz can pure pumpkin puree
  • 12oz frozen peaches, thawed and chopped
  • 2 teaspoons chopped thyme
  • 1 teaspoon sugar
  1. Add the peaches, onions, pumpkin puree, sugar and thyme to the bottom of a slow cooker.
  2. Add the pork tenderloin on top of the vegetables and fruit.
  3. Mash the garlic, ginger and curry powder together. Rub on the pork.
  4. Cover and cook on low for 4-5 hours or 2-3 hours on high.
  5. Serve over rice.

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