Crock Pot Slow Cooker Pork Prune And Port Casserole Recipes

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SLOW COOKER PORK LOIN



Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

Steps:

  • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  • To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

SLOW COOKER PORK CASSEROLE



Slow cooker pork casserole image

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 8h15m

Number Of Ingredients 11

1 tbsp vegetable or rapeseed oil
4 pork shoulder steaks (about 750g), cut into large chunks
1 onion, chopped
1 leek, chopped
1 carrot, chopped
bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
1 chicken stock cube
2 tsp Dijon mustard
1 tbsp cider vinegar
2 tsp cornflour
1 tbsp honey

Steps:

  • Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
  • In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

CROCK POT/SLOW COOKER PORK, PRUNE AND PORT CASSEROLE



Crock Pot/Slow Cooker Pork, Prune and Port Casserole image

This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Provided by Sonya01

Categories     Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup plain flour
1 1/2 kg pork shoulder, diced
1 tablespoon olive oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
1 cup port wine or 1 cup prune juice
1/2 cup water
375 g pitted prunes
2 tablespoons thyme leaves

Steps:

  • Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
  • Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
  • Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
  • Notes & tips.
  • Leg, loin or diced pork are all suitable cuts for this casserole.
  • You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

Nutrition Facts : Calories 984, Fat 47.8, SaturatedFat 16, Cholesterol 177.5, Sodium 169.8, Carbohydrate 85.7, Fiber 8.6, Sugar 45.6, Protein 46.9

SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES



Slow-Cooker Pork Loin With Cider and Prunes image

Make and share this Slow-Cooker Pork Loin With Cider and Prunes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 7h

Yield 10 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 520.3, Fat 28.3, SaturatedFat 9.1, Cholesterol 163.2, Sodium 208.4, Carbohydrate 14.1, Fiber 2.1, Sugar 3.5, Protein 46.7

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