It’s Sunday, and it’s also Halloween. In the interest of freeing up my day to spend some time on task (I’m seriously going to try to clean up my studio today, or at least get a start on it), I popped the bulk of tonight’s dinner into my slow cooker this morning.

I have a 2.5 lb boneless pork sirloin roast (I’m not sure what to expect here — it was rolled and tied when I bought it, and it stayed that way) that I seasoned liberally with salt and pepper and then browned over medium high heat in a couple teaspoons of olive oil. I took the roast out and put it in the slow cooker. To the pan I added a chopped medium yellow onion. Once the onion started to brown a bit, I added 3/4 cup of white wine and reduced it, and then added about a cup of apple cider, two bay leaves, a tsp of dried thyme, and a handful of prunes (I cut them in half). Brought the whole thing to a boil and poured it over the meat in the slow cooker, where it’s now simmering happily away.

I’m going to serve this with a nice beet salad, some roasted potatoes, and some sauteed green cabbage. It’s like autumn in your mouth.