Pork and Mushroom Ragoût
Browse the article Pork and Mushroom Ragoût
Pork and Mushroom Ragout
Yield: Makes 6 servings
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:
1.
Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Brown roast on all sides; set aside.
2.
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.
3.
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.
4.
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.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 68 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 22 % |
| Calories | 275 |
| Protein | 21 g |
| Sodium | 169 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Pork