Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

10 servings (serving size: 3 ounces pork and 1/2 cup sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


Cooking Light Slow Cooker Tonight

Nutrition Facts

280 calories; fat 7.8g; saturated fat 2.4g; mono fat 3.9g; poly fat 0.8g; protein 32.2g; carbohydrates 17.7g; fiber 2g; cholesterol 93mg; iron 2mg; sodium 340mg; calcium 40mg.