Pork and Mushroom Ragoût

Pork and Mushroom Ragout

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 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


  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

Calories 275
Calories from Fat 22 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 68 mg
Carbohydrate 33 g
Fiber 3 g
Protein 21 g
Sodium 169 mg

Dietary Exchange

Starch 2
Vegetable 1
Meat 2

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