Slow-Cooker Pork Loin With Cider and Prunes

READY IN: 7hrs




  • 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.