PRK: Pork Roast with Mushroom Ragout
Source of Recipe
"Southern Living Slow-Cooker Cookbook", Compiled and Edited by Jane E. Gentry
Pork Roast with Three-Mushroom Ragout
1 package shiitake mushrooms
-- (3 1/2 ounces)
1/4 cup all-purpose flour
1 cup canned crushed tomatoes -- divided
2 tablespoons fresh thyme -- chopped
or
2 teaspoons dried thyme
2 packages button mushrooms -- cut in
-- half (8 ounces each)
1 package cremini mushrooms -- cut in
-- half (8 ounces)
1 large onion -- cut into 8
-- wedges
1/2 ounce dried tomatoes -- packed without
-- oil, quartered (about 6)
1 3/4 pounds boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces medium egg noodles -- hot and cooked
-- (about 4 cups uncooked pasta)
Discard shiitake mushroom stems, cut caps into quarters. Combine flour, 1/2 cup crushed tomatoes, and thyme in a 5-quart slow cooker,; stir well with a whisk. Add all mushrooms, onion, and dried tomatoes.
Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour remaining 1/2 cup crushed tomatoes over pork.
Cover and cook on high 1 hour. reduce heat to low and cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.
Judi's note: Add 2 cloves of chopped garlic to the tomato mixture.
Makes 5 servings (serving size 3 ounces pork, 1 cup sauce, and 1 cup noodles).
Per serving: Calories 503, fat 20.2 g, protein 41.2 g, carbohydrate 38 g, cholesterol 123 mg, sodium 406 mg.
Slow-cooker size: 5 quart
Prep: 20 minutes
Cook: 8 hours
This is good served with roasted asparagus.
Categories: Crockpot, Pork, Meats
Typed for you by Judi Mae Phelps.
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