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.
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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