Slow Cooker Pork Roast with Prunes and Bacon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, the bacon lardons can be quickly sautéed in a separate pan until just beginning to brown before being added to the slow cooker. This extra step adds a layer of smokiness that permeates the entire dish, though it is entirely optional and the dish will be delicious without it. Sautéing the bacon helps render some of the fat, which contributes to a more complex sauce profile, especially when combined with the veal stock and the natural sugars from the prunes.

When serving, consider the visual appeal of the dish by arranging the sliced pork neatly on a platter, surrounded by the softened prunes and drizzled with the reduced sauce from the slow cooker.

This presentation highlights the contrast between the tender meat and the dark, glossy fruit, making it suitable for both casual family dinners and more formal gatherings. Serving the sauce separately in a small boat can also allow guests to adjust the amount of sauce to their preference, ensuring the meat remains perfectly moist.

Variations

• Herb-Infused Roast: Add a bundle of fresh thyme or rosemary sprigs to the slow cooker during the cooking process to introduce an earthy, herbal note that complements the sweetness of the prunes.
• Spiced Apple Variation: Incorporate sliced apples along with the prunes to add a bright, tart contrast to the savory pork. The apples will soften and blend into the sauce, providing a different texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat gently in a covered pan over low heat or in the slow cooker until the pork reaches an internal temperature of 165°F (74°C).

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than 2 hours. Proper storage ensures the meat remains moist and the sauce does not lose its texture.

Keep the container in the coldest part of the refrigerator to maintain freshness for up to three days. Always ensure the container is tightly sealed to prevent the absorption of other refrigerator odors, which can affect the delicate flavor profile of the pork and the prune sauce.

This dish is an excellent candidate for making ahead, as the flavors often continue to meld and improve after resting in the refrigerator overnight. Prepare the dish fully, allow it to cool, and store it in the refrigerator.

When ready to serve, reheat it gently in the slow cooker or on the stovetop until it is thoroughly warmed through. This makes it a convenient option for hosting, as you can complete the bulk of the work well in advance and simply focus on the final serving steps when guests arrive.

Serving ideas

Serve the pork loin sliced into thick, generous pieces, ensuring each serving includes a portion of the prunes and a spoonful of the flavorful pan juices. The natural sweetness of the prunes pairs beautifully with the savory, concentrated stock, creating a balanced and comforting meal that feels complete on its own.

The combination of textures from the tender pork and the soft, jammy prunes provides a sophisticated eating experience that is both simple and deeply satisfying for any occasion.

For a more substantial meal, consider serving the pork alongside roasted root vegetables or a simple starch like mashed potatoes or crusty bread. These sides help to soak up the delicious sauce, ensuring that none of the complex, savory liquid goes to waste. A light green salad can also provide a refreshing contrast to the richness of the roast, balancing the overall meal and adding a crisp element that complements the slow-cooked flavors of the pork and the sweet fruit.

Frequently asked questions

Recipe card

Slow Cooker Pork Roast with Prunes and Bacon

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 4

Ingredients

• 2 lb pork loin
• 1 cup pitted prunes
• 4 oz bacon lardons
• 1 tsp four-spice blend
• 1 cup veal stock

Instructions

1. Place the raw pork loin into the center of the slow cooker insert. Ensure the slow cooker is on a stable, heat-resistant surface near a power outlet.
2. Scatter the pitted prunes and bacon lardons evenly around the pork loin. Sprinkle the four-spice blend over the meat using a small spoon, then pour the veal stock into the slow cooker.
3. Cover the slow cooker and cook on low for 6 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for at least 3 minutes, then slice and serve with the pan sauce.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

22 g

Fat

24 g

Fiber

2.5 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.