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Pork Roast with Three-Mushroom Ragout

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


  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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