This Woman’s Weekly slow cook pork and prune casserole recipe is a time efficient and easy dinner for the whole family. This hearty slow-cook pork casserole recipe is easy to prepare and a sure family favourite. This recipe serves 4-5 people and will take around 2hrs and 20 mins to cook so make sure you prefer in advance so you can have dinner on the table at your preferred time. The prunes and pork work wonders together – the sweetness of the prunes really brings out the softness of the pork meat which falls off the bone. A portion of this warming recipe works out at only 393 calories per serving which is ideal if you’re trying to eat a little healthier, you’re counting calories or you’re on a diet. This casserole is great for hiding veggies in too – ideal if you’re trying to up yours and your little ones 5-a-day count.
- 2tbsp olive oil
- 4 pork loin steaks
- 175g (6oz) dried ready-to-eat prunes
- 2-3 medium carrots, peeled and sliced
- 2-3 sticks celery, sliced
- 1 leek, sliced
- 2 level tbsp plain flour
- 500ml (16fl oz) medium cider
- 1 pork or vegetable stock cube
- 1 level tbsp wholegrain mustard
- Salt and freshly ground black pepper
Heat the oil in a frying pan. Brown the pork loins well on both sides, then remove them from the pan. Place them in the slow-cook pot and scatter the prunes on top.
Add the carrot, celery and leek to the pan and continue to cook for a further 2-3 mins.
Stir in the flour, then the cider and stock cube and bring to the boil, stirring well, until the sauce thickens and the stock cube dissolves. Stir in the mustard and seasoning.
Pour the sauce over the meat and prunes. Put a lid on the pot and cook for 2-3 hours on high, or 4-6 hours on low.
Serve with mashed potato and green beans. Can be frozen for up to 1 month. Defrost thoroughly before reheating.
Top tip for making Pork and prune casserole
If you’d prefer to cook this in a conventional oven, set the oven to gas mark 2 , or 150°C, and cook the mixture in a covered casserole dish for 2-2½ hours, or until the meat is tender