1lbpork tenderloinfresh or frozen - mine was frozen
Coarse salt and ground pepper
1cuppitted dried plumsor prunes
1cupchicken or vegetable broth
Mashed potatoesfor serving
Place the chopped onions in the bottom of the crockpot. Set the pork tenderloin on top of the onions. Sprinkle with flour, then generously season with salt and pepper. Add the prunes, then pour the broth and juice over the top of everything. Cover and cook on low for 6-8 hours, until pork shreds easily with a fork.
Shred pork with two forks, stir to combine with the sauce, and salt and pepper to taste. Serve over mashed potatoes.