Pork Roast with Three-Mushroom Ragout

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 5

Ingredients:

1 (3 1/2-ounce) package shiitake mushrooms

1/4 cup all-purpose flour

1 cup canned crushed tomatoes, divided

2 tablespoons chopped fresh or 2 teaspoons dried thyme

2 (8-ounce) packages 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 boned pork loin roast

1/2 teaspoon salt

1/4 teaspoon black pepper

5 cups cooked medium egg noodles (about 4 cups uncooked pasta)

Directions:

1. Discard shiitake mushroom stems; cut caps into quarters.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.
3. Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.

By RecipeOfHealth.com