Directions:
- Salt and pepper your pork loin and brown on both sides in a large frying pan. Place the browned pork in the Crock Pot.
- Drain the peach halves, reserving 1/4 cup of the juice. 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 juice, and vinegar. Pour over the peaches and pork.
- Cook on low for 3-4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.02 Kcal (1357 kJ) | ||
| Calories from fat | 51.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 9% | |
|---|---|---|---|
| Cholesterol | 55.76mg | 19% | |
| Sodium | 209.99mg | 9% | |
| Potassium | 944.68mg | 20% | |
| Total Carbs | 47.89g | 16% | |
| Sugars | 40.71g | 163% | |
| Dietary Fiber | 5.94g | 24% | |
| Protein | 22.71g | 45% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.72 Kcal (325 kJ) | ||
| Calories from fat | 12.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 9% | |
|---|---|---|---|
| Cholesterol | 13.37mg | 19% | |
| Sodium | 50.36mg | 9% | |
| Potassium | 226.58mg | 20% | |
| Total Carbs | 11.49g | 16% | |
| Sugars | 9.76g | 163% | |
| Dietary Fiber | 1.42g | 24% | |
| Protein | 5.45g | 45% | |
| Vitamin C | 5mg | 35% | |
| Iron | 0.3mg | 7% | |
| Calcium | 13mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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