Name: Slow cooker pork and prune casserole
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 pork loin steaks; 1/2 cup dried prunes; 2 to 3 medium carrots, peeled and sliced; 2 to 3 sticks celery, sliced; 1 leek, sliced; 2 tablespoon plain flour; 2 cup cider or white wine; 1 vegetable stock cube; 1 tablespoon wholegrain mustard; salt and freshly ground black pepper

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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Serves 4

Prep

10M

Cook

Total

6H 10M

Ingredients

2 tablespoon olive oil

4 pork loin steaks

1/2 cup dried prunes

2 to 3 medium carrots, peeled and sliced

2 to 3 sticks celery, sliced

1 leek, sliced

2 tablespoon plain flour

2 cup cider or white wine

1 vegetable stock cube

1 tablespoon wholegrain mustard

salt and freshly ground black pepper

Method

1.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 prunes over the top.

2.Add carrot, celery and 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.

3.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.

4.*Can also be cooked in the oven in a covered casserole dish for 2 to 2 1/2 hours at 150°C.

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