Slow Cooker Port and Prune Pork Roast
138 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 357 |
| pro | 29 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 89 mg |
| sodium | 308 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 20 |
| vit A | 114 |
| vit C | 20 |
| folate | 11 |
Ingredients
- 2 sweet potatoes, cut into 3/4-inch (2cm) thick rounds
- 1 pkg pearl onions, peeled
- 3 lb pork shoulder blade boneless roasts
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tbsp vegetable oil, (approx)
- 1-1/2 cups sodium-reduced chicken stock
- 1/2 cup port or sodium-reduced chicken stock, (or dry red wine and 1 tsp/5 mL granulated sugar)
- 1 cup pitted prunes
- 2 bay leaves
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dry mustard
- 1/3 cup all-purpose flour
Preparation
In slow cooker, mix sweet potatoes with pearl onions.
Trim fat from pork; sprinkle with pepper and salt. In large skillet, heat oil over medium-high heat; brown pork, adding more oil if necessary. Transfer to slow cooker.
Drain fat from skillet. Add stock and port; bring to boil, scraping up brown bits from bottom of pan. Add to slow cooker.
Add prunes, bay leaves, sage, thyme and mustard to slow cooker. Cover and cook on low for about 6 hours or until meat is tender. Transfer meat and vegetables to platter; tent with foil. Discard bay leaves.
Whisk flour with 1/3 cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Slice meat; serve with sauce and vegetables.
Trim fat from pork; sprinkle with pepper and salt. In large skillet, heat oil over medium-high heat; brown pork, adding more oil if necessary. Transfer to slow cooker.
Drain fat from skillet. Add stock and port; bring to boil, scraping up brown bits from bottom of pan. Add to slow cooker.
Add prunes, bay leaves, sage, thyme and mustard to slow cooker. Cover and cook on low for about 6 hours or until meat is tender. Transfer meat and vegetables to platter; tent with foil. Discard bay leaves.
Whisk flour with 1/3 cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Slice meat; serve with sauce and vegetables.
Source : Canadian Living Magazine: December 2006
- Keywords : Main Course; Braise/Pot Roast; Winter; Pork; Potatoes; Onions; Chicken broth/stock; Slow-Cook/Crockpot;
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