1. Heat the oil in a frying pan. Brown the pork loins well on both sides. Remove from pan, place in a slow cooker and scatter dried prunes over the top.
2. Add peeled and sliced medium carrot, sliced celery sticks and sliced leek to the pan and continue to cook for a further 2 to 3 minutes. Stir in flour, then the cider or wine and stock cube. Bring to the boil, stirring until the sauce thickens and the stock cube dissolves. Stir in mustard and seasoning.
3. Pour sauce over the meat and prunes, put lid on slow cooker and cook for 2 to 3 hours on high or 4 to 6 hours on low*. Serve with mashed potato and beans.

* Can also be cooked in the oven in a covered casserole dish for 2 to 2 and 1/2 hrs at 150 degC.