Sweet Pork With Apples And Prunes Slow Cooker Recipes

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Heat the slow cooker. Heat the oil in a large frying pan, fry the pork medallions on each side for 2 mins until they pick up a little colour. Fry the onion for a few mins, then add the stock and mustard to the pan and stir. Tip the pork and sauce into the slow cooker.
• Core and cut the apples into quarters, add them to the pot with the sage. Season with black pepper. Cook on Low for 4 hours or until the meat is tender, then stir in the crème fraîche.

Steps:

• Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
• Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
• Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

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.

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.