This was somewhat "cacciatore" like, so if I make it again I will add a little red wine and some olives during the last 15 minutes or so of cooking. Otherwise not exactly memorable, but still quite good.
Pork Roast with Three-Mushroom Ragout
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- Calories: 460
- Calories from fat: 22%
- Fat: 11.2g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.8g
- Protein: 34g
- Carbohydrate: 56g
- Fiber: 6g
- Cholesterol: 117mg
- Iron: 5.6mg
- Sodium: 444mg
- Calcium: 62mg
- 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)
- 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.
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