TLC Cooking "Pork and Mushroom Ragoût"

Pork and Mushroom Ragoût

Pork and Mushroom Ragout

YIELD Makes 6 servings
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INGREDIENTS

Nonstick cooking spray
1	boneless pork loin roast (1-1/4 pounds)
1‑1/4	cups canned crushed tomatoes, divided
2	tablespoons cornstarch
2	teaspoons dried savory
3	sun-dried tomatoes, chopped
1	package (8 ounces) sliced fresh mushrooms
1	large onion, sliced
1	teaspoon black pepper
3	cups hot cooked noodles

PREPARATION:

Slow Cooker Directions

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Brown roast on all sides; set aside.
Place 1/2 cup crushed tomatoes, cornstarch, savory and sun-dried tomatoes in slow cooker; mix well. Layer mushrooms, onion and pork over tomato mixture.
Pour remaining 3/4 cup crushed tomatoes over pork; sprinkle with pepper. Cover; cook on LOW 4 to 6 hours or until internal temperature of pork reaches 165°F when tested with meat thermometer inserted into thickest part of roast.
Transfer roast to cutting board; tent with foil. Let stand 10 to 15 minutes. (Internal temperature will continue to rise 5° to 10°F during stand time.) Slice roast. Serve with sauce over hot cooked noodles.

This recipe appears in: Pork

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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