Slow Cooker Prune Stuffed Pork Tenderloin Recipe

This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.

We usually have a plain pork roast when we have family over but recently I tried something new. As I’m a slow cooker fan I thought I’d cook a loin of pork in their rather than roasting it. It turned out great and I am now looking for other things to stuff pork with in future!

This stuffed pork loin is so easy to make. You just need to cut a slit in the pork fillet, fill it with stuffing and then tie it with string before putting it in the slow cooker. When ready to serve you just remove the string and slice like any Sunday dinner roast pork. It couldn’t be more simple.

Many people are nervous about having to prepare meat and string it but we bought a ball of special string and it really couldn’t have been easier. Definitely give this a go next time you lack inspiration for your Sunday roast. You could even make a bacon wrapped pork loin – wrap bacon around the loin before cooking, creating a bacon wrapped stuffed pork loin full of prune goodness.

You may not be keen on prunes and so this probably isn’t a recipe for you – although dried or fresh prunes taste so different to prunes that have been cooked for hours inside a loin of pork. If you don’t fancy this recipe then you can try our Apricot and Pistachio Stuffed Pork Loin instead – it’s another fantastic flavour combination.

Serve this pork loin roast as you would any other roast – with roast potatoes, veg, gravy and a big dollop of apple sauce!

If you’re looking for more recipes inspiration here’s our Slow Cooker Mustard Chicken and Bacon, Slow Cooker Chicken and Chorizo Casserole and Slow Cooker Chicken & Haricot Bean Stew. You can see all our recipes to date here.

Here’s our Slow Cooker Prune Stuffed Pork Tenderloin recipe:

Ingredients

• 1 kg pork tenderloin
• slice of bread
• 1 onion, finely chopped
• 2 cloves of garlic
• 4 cm root ginger
• 1/4 teaspoon of ground allspice
• 10 pitted prunes
• 12 shallots
• 2 tablespoons cornflour
• 200 ml red wine
• 300 ml chicken stock
• 1 tablespoon tomato puree

Instructions

• Slice down the middle of the pork tenderloin with a sharp knife and flatten out.
• Put the bread, garlic, ginger, allspice into a food processor and spoon the mixture inside the tenderloin. Place the prunes on top and fold the pork over. Secure with food grade string.
• Fry the pork and shallots in a pan over medium heat until browned and put in the slow cooker.
• Make a paste from the cornflour and some water and add to the pan with the wine, chicken stock and tomato puree. Bring to the boil and then pour over the pork.
• Cook on high for 4 hours.

If you’d like to pin or print the Slow Cooker Prune Stuffed Pork Tenderloin recipe for later you can do so below. Enjoy!

Print Pin

Slow Cooker Prune Stuffed Pork Tenderloin

We usually have a plain roast when we have family over but recently I tried something new.

Course Main Course

Cuisine British

Keyword main course, roast dinner

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Ingredients

• 1 kg pork tenderloin
• slice of bread
• onion
• 2 cloves of garlic
• 4 cm root ginger
• 1/4 teaspoon of ground allspice
• 10 prunes
• 12 shallots
• 2 tablespoons cornflour
• 200 ml red wine
• 300 ml chicken stock
• 1 tablespoon tomato puree

Instructions

• Slice down the middle of the pork tenderloin and flatten out.
• Put the bread, garlic, ginger, allspice into a food processor and spoon the mixture inside the tenderloin. Place the prunes on top and fold the pork over. Secure with food grade string.
• Fry the pork and shallots in a pan until browned and put in the slow cooker.
• Make a paste from the cornflour and some water and add to the pan with the wine, chicken stock and tomato puree. Bring to the boil and then pour over the pork.
• Cook on high for 4 hours.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.