Description
Sweet prunes and briny olives mellow as they melt into this comforting pork stew. The really nice part? The slow cooker does all the work for you.
Ingredients
- 2 pork tenderloins (1 pound each), cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/3 cup pitted dried plums (prunes), chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1/3 cup greek olives, optional
- chopped fresh parsley, optional
- hot cooked mashed potatoes, optional
Directions
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk together broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low until meat and vegetables are tender, 5-6 hours.
- Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
