Makes 4 servings
1-1/2 to 2 pounds pork tenderloin
4 fresh peaches, peeled and quartered
6 oz. Falling Creek Peach Wine
¼ large red onion, sliced (or diced)
½ teaspoon salt and pepper
¼ cup brown sugar
¼ teaspoon nutmeg
1 teaspoon corn starch and 2 teaspoons water, mix together
Prepare slow cooker by spraying with non-stick spray. Add pork and season with salt and pepper. Place peach quarters in a single layer around pork, place onions on top then pour in peach wine. Cover and cook on low setting for 8 hours.
*Can be cooked in a 350 degree oven for 1 and a half hours, covered until the last 15 minutes so pork will brown. Just make sure internal temperature is 160 degrees.
Once done, remove pork to a sheet pan, covered with foil to keep warm in the oven till ready to serve.
Pour peaches, onions and wine broth into a saucepan and bring to a boil. Boil until liquid has reduced by half. Add brown sugar, nutmeg and corn starch mixture and allow to thicken.