Pork and Mushroom Ragoût the Editors of Publications International, Ltd.
Pork and Mushroom Ragout
Makes 6 servings
|Nonstick cooking spray|
|1||boneless pork loin roast (1-1/4 pounds)|
|1-1/4||cups canned crushed tomatoes, divided|
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||22 %|
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