This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.
1 (3 1/4-pound) boneless pork loin roast, trimmed
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried sage (not rubbed sage)
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 cups sliced onion
1 cup finely chopped leek
1 cup finely chopped carrot
1/2 cup port or other sweet red wine
1/3 cup fat-free, lower-sodium chicken broth
1/3 cup water
1 cup pitted dried plums (about 20 dried plums)
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water
How to Make It
Cut roast in half crosswise. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of roast halves.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add pork, browning on all sides. Place pork in a 4 1/2-quart electric slow cooker. Add onion, leek, and carrot to Dutch oven; sauté 5 minutes or until vegetables are golden. Stir in wine, broth, and 1/3 cup water, scraping pan to loosen browned bits. Pour wine mixture over pork in slow cooker; add plums and bay leaves. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours or until pork is tender.
Remove pork from slow cooker; reserve cooking liquid in slow cooker. Set pork aside; keep warm. Increase heat to HIGH. Combine cornstarch and 2 tablespoons water; stir well, and add to cooking liquid. Cook, uncovered, 15 minutes or until mixture is thick, stirring frequently. Discard bay leaves. Slice pork, and serve with sauce.
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Cooking Light Slow Cooker Tonight
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Made this today while working from home. I didn't have any prunes on hand so I subbed golden raisins and dates. I pureed the sauce before serving—It was DELICIOUS! The pork was good, but I should have let it cook longer. Definitely something to keep in the repertoire.
I really enjoyed this dish. I cooked it for my family and everyone else liked it, too. The pork was extremely tender and as the sauce was thickening, the dried plums sort of melted down. It made for a very rich, semi-sweet sauce, which was a great addition to the meat. I will definitely make this again.
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