Slow Cooker Port and Prune Pork Roast
Servings: 8
Ingredients:
| 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% |
-
2 sweet_potatoes, cut_into 3/4-inch (2 cm) thick rounds
1 pkg (10 oz/300 g) pearl onions, peeled
3 lb (1.5 kg) pork shoulder blade roast boneless
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 tbsp (15 mL) vegetable oil (approx)
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/2 cup (125 mL) port or sodium-reduced chicken stock (or dry red wine and 1 tsp/5 mL granulated_sugar)
1 cup (250 mL) pitted prunes
2 bay leaves
1/2 tsp (2 mL) each dried sage, thyme and dry mustard
1/3 cup (75 mL) all-purpose flour
Preparation:
In slow cooker, mix sweet potatoes with pearl onions.
Trim fat from port; 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 port; 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
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