Recipe: Pork Roast with Three-Mushroom Ragout (crock pot)

PORK ROAST WITH THREE-MUSHROOM RAGOUT

"This thick stew is good served over egg noodles or brown rice."

1 (3 1/2 ounce) package shitake mushrooms
1/4 cup all-purpose flour
1 cup canned crushed tomatoes, divided use
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 packages (8 ounces each) button mushrooms, cut in half
1 (8 ounce) package cremini mushrooms, cut in half
1 large onion, cut into 8 wedges
1/2 ounce sun-dried tomatoes, packed without oil, quartered (about 6)
1 3/4 pounds boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR SERVING:
5 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
Fresh thyme sprigs, optional

Discard shitake mushroom stems, cut caps into quarters.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes and thyme in a 5-quart electric slow cooker; stir well with a whisk. Add mushrooms, onion and sun-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 the cooker, cut into slices. Serve pork and sauce over noodles. Garnish with thyme sprigs, if desired.

Makes 5 servings (serving size, 3 ounces pork, 1 cup sauce and 1 cup noodles)
Source: Cooking Light Slow Cooker Cookbook