Slow cooker pork and prune casserole
Slow cookers allow a better distribution of flavors through your meal. This casserole is particularly tender and tasty when cooked in this manner.
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|2 tbsp||Olive oil|
|1||Vegetable stock cube|
|1 tbsp||Wholegrain mustard|
|1 to taste||Salt & freshly ground pepper|
|1½ cups||Pitted prunes|
- Heat the oil in a frying pan. Brown the pork loins well on both sides. Remove from pan, place in a slow cooker and scatter dried prunes over the top.
- Add peeled and sliced medium carrot, sliced celery sticks and sliced leek to the pan and continue to cook for a further 2 to 3 minutes. Stir in flour, then the cider or wine and stock cube. Bring to the boil, stirring until the sauce thickens and the stock cube dissolves. Stir in mustard and seasoning.
- Pour sauce over the meat and prunes, put lid on slow cooker and cook for 2 to 3 hours on high or 4 to 6 hours on low*. Serve with mashed potato and beans.
* Can also be cooked in the oven in a covered casserole dish for 2 to 2 and 1/2 hrs at 150 degC.