Country French Pork with Prunes and Apples
Total TimePrep: 20 min. Cook: 4 hours + standing
- 2 tablespoons all-purpose flour
- 1 tablespoon herbes de Provence
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast (3 to 4 pounds)
- 2 tablespoons olive oil
- 2 medium onions, halved and thinly sliced
- 1 cup apple cider or unsweetened apple juice
- 1 cup beef stock
- 2 bay leaves
- 2 large tart apples, peeled, cored and chopped
- 1 cup pitted dried plums
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves.
- Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein.
Jun 12, 2019
Very good and easy
Dec 29, 2018
Comment to • onefatmama - The prune is a dried plum, as a raisin is a dried grape.
Oct 30, 2018
My husband was feeling a little cranky, wind is blowing and its chilly here in Reno, picked up my Taste of Home found this recipe, prepared it, gobbled it up. Husband thinks I am a chef. I didn't have prunes and used dried cranberries. I used twice as much apple cider, out of beef broth so substituted an envelope of Lipton Dry Onion Soup. Gravy was delicious. PERFECT!
Jul 29, 2018
Which is it - the title says prunes but the ingredients indicate plums