On a drab, rainy day, we decided to break out the slow cooker.  This recipe was slightly more involved than most crock-pot recipes, but it pays off in the end.  It had a really rich and interesting flavor, and the meat just fell apart in your mouth.  Delicious!


  • 3/4 cup plus 3 tbsp flour
  • 1 tsp salt
  • 2 lbs pork (could use tenderloin or pork chops)
  • 1 tbsp oil
  • 2 yellow onions, thinly sliced
  • 1 cup cooking wine (white)
  • 1 cup chicken stock
  • 1 sprig thyme
  • 1 1/4 cups pitted prunes


  • Combine 3/4 cup flour and salt in a large ziploc bag.  Add meat to the bag, shaking to coat.
  • Heat oil in a large saucepan, then add pork.  Turn to brown, approximately 10 minutes.  Use tongs to transfer meat to slow-cooker.
  • Set heat to medium-high on saucepan, and add onions and 3 tbsp flour.  Saute for 10 minutes or so, until browned.  Gradually add wine, stirring to scrape up browned bits from bottom of pan.  Add the stock & cook, stirring frequently, for 10-15 minutes, until sauce is thick enough to coat the back of a spoon.  Pour sauce over pork in the slow cooker and add thyme, bay leaves and prunes.
  • Cover & cook on low for 6-8 hours.  Remove & discard bay leaves & thyme.