The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon herbes de Provence
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast (3 to 4 pounds)
- 2 tablespoons olive oil
- 2 medium onions, halved and thinly sliced
- 1 cup apple cider or unsweetened apple juice
- 1 cup beef stock
- 2 bay leaves
- 2 large tart apples, peeled, cored and chopped
- 1 cup pitted dried plums (prunes)
Directions
- 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 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.
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