Slow Cooker Fruit-Stuffed Pork Loin
- Yield : 6 serving plates
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 3:00 h
- Ready In : 3:10 h
Average Member Rating
(5 / 5)
1people rated this recipe
This information is per serving.
- 3/4 cup pitted prunes
- 2 pounds (960 g) boneless pork loin roast
- 1/2 cup dried apricots
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried sage leaves
- 1/2 cup (125 ml) dry white wine
- 2 tablespoons cornstarch
- 2 tablespoons clear honey
- 3/4 cup (180 ml) whole milk
Soak pitted prunes in hot water to cover until softened,10-15 minutes. Drain well and chop coarsely.
Push the handle of a long wooden spoon through the center of pork roast to make an opening for stuffing.
In a mixing bowl, combine prunes, apricot, and herbs. Mix well and push the mixture through the meat, using the handle of wooden spoon.
Sprinkle outside of pork roast with salt and black pepper. Place a meat thermometer in the roast. Place stuffed pork and dry white wine in slow cooker.
Cover and cook on low-heat setting until temperature registers 320°F(160°C), about 3 hours. Remove slow cooker fruit-stuffed pork loin from slow cooker Place meat, serving platter.
Keep warm, turn heat to high, and cook for, additional 10 minutes. Stir in combined cornstarch, honey, and milk, stirring 2-3 minutes.