Nothing says summer like peaches. Peaches remind me of stopping at a roadside fruit stand while driving in the country and buying fresh local fruit. It all seemed magical to me. Novel, I suppose... fruit came from the grocery store. With this recipe I tried to capture sweet summer days.
The ingredients you will need are:
2 tablespoonfuls of olive oil
1-2 teaspoons of cajun spice
1-2 teaspoons of ground cumin
two cloves garlic chopped and minced
1/4 cup - 1/2 cup of peach jam
chicken or vegetable stock
water
a slow cooker
You can always tweak the measurements to your liking. Mix the olive oil, cajun spice, ground cumin, chopped garlic and peach jam in a bowl. Add some chicken stock and water to the slow cooker. This is to make sure that the pork doesn't stick. Place the pork tenderloin into the slow cooker. Place the mixture over top of the pork. Making sure all the surface is covered. Add some crushed black pepper and a pinch of salt on top. Close the lid and cook on low for 4 hours. Slow cookers are valuable in the winter and a heavenly in the summer. When the days are hot... very hot, who wants to be sweltering in the kitchen.
You may also add fresh peaches with the ingredients or possibly make a fresh peach compote to serve with the cooked pork. The aroma in the house was absolutely scrumptious! I found the flavour was more of a smoky sweetness and not so heavy on the peachy flavour as I would have liked. So I had it as is with a side of rice, fresh runner beans and a spinach and kale salad. - JW