Easy Pork and Mushroom Ragoût Recipe | Delicious Slow Cooker Meal

Pork and Mushroom Ragout

YIELD Makes 6 servings

INGREDIENTS

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

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.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Fiber 3 g Carbohydrate 33 g Cholesterol 68 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 22 % Calories 275 Protein 21 g Sodium 169 mg DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 2