Pork Roast with Three-Mushroom Ragout

Photo: Oxmoor House

Yield:

5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)

Recipe from

Nutritional Information

Calories 460
Caloriesfromfat 22 %
Fat 11.2 g
Satfat 3.4 g
Monofat 4.4 g
Polyfat 1.8 g
Protein 34 g
Carbohydrate 56 g
Fiber 6 g
Cholesterol 117 mg
Iron 5.6 mg
Sodium 444 mg
Calcium 62 mg

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)

Preparation

Discard shiitake 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 an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

November 1998