Prep 1 hr
Cook 6 hrs
America's Test Kitchen
- 1 (4 1/2-5 lb) boneless pork loin roast, tied
- 4 teaspoons vegetable oil
- 2 onions, chopped medium
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups low sodium chicken broth
- 1 cup apple cider
- 1 cup pitted prunes
- 2 bay leaves
- 2 tablespoons minced fresh thyme (or 2 t. dried)
- 1 lb carrot, peeled and cut into 1-inch pieces
- 1⁄2 cup all-purpose flour
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1⁄4 cup minced fresh parsley
- Dry the roast with paper towels, then season with salt and pepper.
- Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
- Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
- Stir in the garlic and cook for about 15 seconds.
- Stir in the wine, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
- Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
- Nestle the carrots into the slow cooker around the edges.
- Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
- Transfer the pork to a carving board and tent loosely with foil.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Discard the bay leaves.
- Set the slow cooker to high.
- Whisk the flour with the cream until smooth, then stir into the slow cooker.
- Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
- Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
- Untie the roast and slice 1/2 inch thick.
- Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
- Serve passing the remaining sauce separately.