PREPARATION:

Slow Cooker Directions

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.