Slow Cooker Prune Stuffed Pork Tenderloin
We usually have a plain roast when we have family over but recently I tried something new.
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.