Pork and Mushroom Ragout
Source of Recipe
SLOW COOKER BOOK
List of Ingredients
Non stick cooking sparay
1 boneless pork loin roast (1 1/4 pounds)
1 1/4 cups anned crushed tomatoes, divided
2 Tablespoons cornstarch (or Arrow root)
2 teaspoons dried saavory leaves
3 sun dried tomatoes, patted dry and chopped ( I buy in jar)
1 package (8 0z) sliced mushrooms
1 large onion, sliced
1 teaspoon black pepper
3 cups hot cooked noodles ( I use shredded cooked cabbage, cauliflower mock whipped potato,or speg.squash for a lower cal meal)
Recipe
1. spray large nonstick skillet with cooking spray; heat over medium heat until hot. brown roast on all sides set aside.
2. combine 1/2 cup crushed tomatoes, cornstarch,savory and sun-dried tomatoes in large bowl. Pour mixture into slow cooker. Layer mushrooms,onion and roast over tomato mixture.
3. Pour remaining tomatoes over roast;sprinkle with pepper. Cover and cook on LOW 4 to 6 hours or until internal temperature reaches 165 degrees when tested with meal thermometer insertec into the thickest part of roast.
4. Remove roast from slow cooker. Transfer roast to cutting board; cover with foil. Let stand 10 to 1 minutes before slicing . Internal temperature will continue to rise 5 to 10 degrees during stand time. serve over hot cooked noodles. ( also use wheat pasta and spinach pasta.)
Serves 6
Nutrients per serving:
Calories:275
Calories from fat: 22%
Protein: 21g
Carbs: 33g
Cholesterol:40g
Sodium: 92mg
Fiber: 1g
Dietarty Exchanges: 1 fruit, 1 lean meat
|
|
member logon
