Pork Roast with Prunes
Pork pairs wonderfully with fruit, and this recipe is no exception. The prunes add richness to the pork that is perfect for autumn.
INGREDIENTS | SERVES 6
- 1½ pounds lean pork roast, excess fat removed
- 1 onion, diced
- 2 cloves garlic, minced
- ¾ cup pitted prunes
- ½ cup water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
Place all ingredients into a 4-quart slow cooker. Cook on low for 8 hours.
PER SERVING Calories: 290 | Fat: 10g | Sodium: 170mg | Carbohydrates: 15g | Fiber: 1g | Protein: 32g
Picking Prunes
Prunes are dried plums. They are wrinkly and chewy. Due to their somewhat negative association as a fruit that only the elderly enjoy, they are sometimes marketed as “dried plums.”
