Slow Cooker Pork And Prune Casserole Recipes
CROCK POT/SLOW COOKER PORK, PRUNE AND PORT CASSEROLE
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
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
PORK AND PRUNE CASSEROLE
Pork and prunes are a classic French combination. This is an easy recipe and works wonderfully in a slow cooker; great for busy mums in the Autumn.
Provided by Lou van
Categories Stew
Time 14h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
- Coat the pork in the seasoned flour.
- Heat the oil in a large saucepan and brown the pork and remove from the pan.
- Strain the stock from the prunes put the prunes to one side.
- Gradually add the stock to the pan and deglaze.
- Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
- Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
- Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
- Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
- Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
- Add the meat and prunes to the sauce to heat through.
- Season and serve.
Nutrition Facts : Calories 532.7, Fat 33.9, SaturatedFat 10.4, Cholesterol 117.6, Sodium 313.8, Carbohydrate 18.1, Fiber 0.3, Sugar 7.8, Protein 36.5
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