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WW Recipe of the Day: Slow Cooker Pork Roast with Prunes
I still remember the first pork roast with prunes (or dried plums as they are now called) recipe I ever made.
Does anyone know exactly when prunes became dried plums?
It required butterflying a boneless pork roast, stuffing it with the dried fruit, rolling and tying it with kitchen string. While it roasted we made a delicious sauce of reduced cream, brandy and more prunes to serve with it. Needless to say, it was delicious.
But, I don’t cook like that anymore. I’m far too lazy and way more calorie conscious.
So, when I came across this recipe in Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook (affiliate link), I thought it would provide similar flavors for a lot less effort and far fewer WW Points. I was right.
Recipe Notes
Easy enough for a weeknight meal, this slow cooker pork with prunes is fancy enough for a fall dinner party.
I used pork shoulder with very good results. If you prefer a leaner cut of pork, feel free to make the substitution, but it may require less time to cook.
How Many Calories and WW Points in Slow Cooker Pork Roast with Prunes?
According to my calculations each serving has about 235 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this Crock Pot Pork with Dried Plums, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Slow Cooker Pork Roast with Prunes
Ingredients
- 1 tablespoon packed dark brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 – 1-1/2 pound lean pork shoulder roast, trimmed of fat
- 1 teaspoon olive oil
- 1 orange
- 3 tablespoons all-purpose flour
- 1/2 cup low sodium chicken broth
- 1/4 cup red wine or unsweetened grape juice
- 3/4 cup pitted dried plums, halved
- 1/2 3-inch cinnamon stick
Instructions
- Ideal Slow Cooker Size: 4- to 5-Quart.
- Mix brown sugar, oregano, salt and pepper in a cup. Rub pork all over with oil then with the brown sugar mixture. Transfer the pork to the slow cooker.
- Meanwhile, with a swivel blade vegetable peeler (affiliate link), cut 2 3-inch strips of peel from the orange. Squeeze juice from the orange.
- Put flour in a medium bowl. Gradually whisk in the broth, orange juice and wine until smooth.
- Pour the broth mixture over the pork. Stir in prunes, orange peel and cinnamon stick.
- Cover and cook until the pork is fork tender, 6 to 8 hours on LOW, turning the pork and basting it with sauce halfway through cooking time if you can.
- Transfer the pork to a cutting board (affiliate link) and let stand 5 minutes. Cut pork into 12 slices and serve with the sauce.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 6 PointsPlus (Old plan) I used pork shoulder with very good results. If you prefer a leaner cut of pork, feel free to make the substitution, but it may require less time to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook (affiliate link)
