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.


  • 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.”

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