We’re in the heart of fall in Pennsylvania.
We know because we can see it, smell it and taste it. Last weekend we drove through scenic Schuylkill County to get to a big-ass get together: The Hootenanny. All along the way we saw the trees on the Blue Ridge Mountains changing color. Lots of fire orange, reds, yellow mixed in with the evergreens.
You could also smell the change in season. It’s that smell that comes from leaves falling off the ground and almost makes the air a little sweet.
And the taste? We took care of that one all on our own.
We usually go for the apple and pork combo. That’s the most traditional one-two punch with pork. But we wanted something a little different. So we broke out the Crock Pot and a bunch of peaches.
Since it’s a slow cooker recipe, there isn’t really much to do except throw everything in the pot and press go.
- 1 pork loin, enough to feed your hungry crew
- salt and pepper to taste
- 29 ounce can peach halves, drained (save the juice!!)
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 – 8 ounce can tomato sauce
- 1/4 cup apple cider vinegar
To start, salt and pepper your pork loin and brown on both sides in a large frying pan. Place the browned pork in the Crock Pot.
Place the drained peach halves on top of the pork loin.
In a medium-sized bowl, combine the brown sugar, cinnamon, nutmeg, tomato sauce, 1/4 cup peach syrup, and vinegar. Pour over the peaches and pork.
Put the lid on your Crock Pot and cook on low for 3 to 4 hours.
We served our with brussel sprouts for a true taste of fall. Enjoy!