Pork & Apricot Casserole…


Winter is coming and the comfort meals are making an appearance. These types of meals are great for batch cooking and also for leftovers for lunches at work.

Casseroles are a great way to get lots of speed foods into your meals during the winter when we just don’t fancy salads. There are loads of speed vegetables you can add, you are not just restricted to the ones we include in our recipes so feel free to add any extras you like.


Some recommended items from our kitchen for this dish…


**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 20% off your order you can use our code HICKMAN at the checkout.


Take a pic of your dish and tag us over on Instagram @hickmans_slim_kitchen

Please make sure you credit us when sharing to social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
This blog is unofficial and not part of, or representative of Slimming World. 
We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

Please note some posts contain affiliate links, you can find out what that means here.


Pork & Apricot Casserole


Serves 4

  • 1 pork tenderloin, fat removed and cut into bite sized pieces
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 sticks of celery, chopped
  • 2 large carrots, chopped
  • 1 small swede, chopped
  • 1 red bell pepper, deseeded and chopped
  • Handful of brussel sprouts (Optional)
  • Handful of curly kale (Optional)
  • 1 chicken stock pot
  • 1 white wine stock pot
  • 100g dried apricots, halved – 8 syns (syns vary so please check your own brands)
  • ΒΌ teaspoon ground ginger
  • 2 teaspoons SpiceNTice Italian rub (**See note above about this rub) – 1 syn
  • 3 tablespoons cornflour mixed with a little water to make a paste – 4.5 syns
  1. Preheat the oven to 190Β°C.
  2. In a frying pan add the pork and cook until seared and brown on all sides, transfer to a casserole dish.
  3. Add all the vegetables, garlic, the herbs, ginger and the apricots.
  4. Boil the kettle and make the stock by adding both the white wine and chicken stock pots and making up to 1 litre.
  5. Pour half the stock into the casserole dish and the other half into the frying pan we fried the pork with to deglaze the pan. Stir in the cornflour mixture and heat through until it thickens. Add this to the casserole dish and stir everything together to combine.
  6. You can add the cornflour straight to the casserole dish if you prefer but doing it this way helps prevent it from going lumpy.
  7. Cover with a lid or tin foil and bake for 1 hr 30 minutes – 2 hours in the centre of the oven or until the vegetables are cooked to your liking and the pork is cooked through.
  8. Serve alongside some mash potatoes, brocolli and green beans for a nice tasty meal.