Slow-Cooker Pork Loin With Cider and Prunes

America's Test Kitchen

• Ready In: 7 hrs
• Serves: 10

Ingredients

• 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

Directions

1. Dry the roast with paper towels, then season with salt and pepper.
2. Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
3. 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.
4. Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
5. Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
6. Stir in the garlic and cook for about 15 seconds.
7. Stir in the wine, scraping up any browned bits.
8. Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
9. Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
10. Nestle the carrots into the slow cooker around the edges.
11. Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
12. Transfer the pork to a carving board and tent loosely with foil.
13. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
14. Discard the bay leaves.
15. Set the slow cooker to high.
16. Whisk the flour with the cream until smooth, then stir into the slow cooker.
17. Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
18. Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
19. Untie the roast and slice 1/2 inch thick.
20. Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
21. Serve passing the remaining sauce separately.