October 2, 2013

Crockpot Pork with Dried Plums and Mashed Potatoes

My dinner philosophy basically boils down to this: if there is any way possible to cook something in the crockpot, I'm going to cook it in the crockpot.

(That and "what in the fridge needs to be used up? Because somehow, it's going into dinner.")

I actually made this in June, when I was working my way through my fridge and freezer leading up to our move, but crockpot recipes seems so much more fall/winter to me, that I've saved it until now (although, frankly, who wants to cook over a hot stove during the summer? There is no part of the year that isn't great for the crockpot. I have definitely gotten my money out of the $15 one I bought at the grocery store a couple of year ago).

Anyway, whether you make this tomorrow or wait until next summer, it's a really excellent recipe. And ridiculously easy. Like basically every crockpot recipe I've ever shared on this blog, there are no pre-steps required. Toss everything in the crockpot, and let it do its thing.

In the meantime, lets discuss how "dried plums" is a WAY more appetizing term than "prunes." Okay, good. Glad we're all on the same page here. (By the way, I'm not a huge prune/dried plum fan, but in this, they basically fall apart and become part of the sauce. No big chewy chunks of dried fruit in the final product).


Crockpot Pork with Dried Plums and Mashed Potatoes
(adapted from Everyday Food)


1 yellow onion, chopped
1 lb pork tenderloin (fresh or frozen - mine was frozen)
1 tablespoon all-purpose flour
Coarse salt and ground pepper
1 cup pitted dried plums (or prunes)
1 cup chicken or vegetable broth
1 cup apple juice

Mashed potatoes, for serving


Place the chopped onions in the bottom of the crockpot. Set the pork tenderloin on top of the onions. Sprinkle with flour, then generously season with salt and pepper. Add the prunes, then pour the broth and juice over the top of everything. Cover and cook on low for 6-8 hours, until pork shreds easily with a fork.

Shred pork with two forks, stir to combine with the sauce, and salt and pepper to taste. Serve over mashed potatoes.


9 comments:

  1. I have a crockpot that I received as a gift last Christmas but have never used. This may be the recipe for which I break it out. It sounds like it smells heavenly! I think I might prefer noodles to the mashed potatoes though.

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  2. I wonder if it would be wrong to tell a whopper about this so that my husband will eat it.... I think probably not.

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  3. We're huge crockpot fans, and this looks pretty sensational. And over mashed potatoes? Yes ma'am! (m'am?)

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  4. This looks delicious! You take amazing photos of food, mine always turn out eh.....

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  5. Yum! I love mashed potatoes, but I have a child that, sadly, does not. How do you think it would be over rice?? Sometime you need to try Cranberry Chicken (or pork). 8 oz. of Catalina dressing, one can of whole berry cranberry sauce, and a pkg of onion soup mix all mixed together in a 9x13. pour over your chicken/pork (they're both yummy) and cook at 350 for 35 min! We put that one over rice. I've been tempted to try this in a crock pot with a bag of cranberries like you can get this time of year in the produce section.

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  6. So, I am guessing that this ends up tasting pretty sweet?

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  7. Let's put this on the menu for this upcoming week. So good.

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  8. This was delicious! My pork was 3 lbs so I had to adjust the quantities. I ended up with 2 onions, 3c of prunes, but only 2c each of the juice and broth. If anything, that was still a little too much liquid as the final result was pretty soupy. Even still, it was amazing and everyone loved it. Will definitely make this again.

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