We did not care for this at all, the only flavor was from the thyme which was much too strong. The pork was flavorless as was the sauce.
Pork Roast with Three-Mushroom Ragout
janisls Posted: 02/15/09
fabfoodie914 Posted: 01/29/09
I guess I'm the oddball here...I really did not care for the combination of thyme and tomatoes. I'm Italian so I guess I like the traditional herbs (basil and oregano) with my tomatoes. I didn't think it was a total loss though because the idea of the pork with mushrooms over egg noodles is good, but I think it would be more appealing with a brown or white sauce instead of red.
Gardenlife Posted: 07/12/10
Served this for 15 people...used 3 4 lb Pork Cushion roasts...also browned meat and deglazed with Port Wine. Added garlic and a small can of tomato juice. Just used regular mushrooms. Served with homemade Spaetzle...gravy was great and the whole meal received rave reviews. Will definately make again.
veiland Posted: 03/29/09
This was excellent! I had a 1.7 pound center cut, boneless pork roast and normally it ends up dry when I cook it. I uses baby bellas (portabellas) instead of criminis, Italian Diced tomatoes, and Tuscan seasoning from Victoria (no relation) and I did not brown the meat. I served it with rice and it was EXCELLENT! I will definitely make this again (and eat the rest over the next few days).
SnowDaisy822 Posted: 01/17/09
This was so good! I made it just as directed and it turned out great. I made this just for myself and I'm already looking forward to the leftovers. I think next time I'll use the tips from some other users and brown the meat and deglaze the pan with red wine sauce and leave out the sundried tomatoes. I'm definately keeping this one. :)
Turtle542 Posted: 05/24/09
I was so excited about all the ingredients, but was disappointed with the results. I thought the sauce was actually very bland.
garmarkl5 Posted: 09/30/09
This was easy to assemble but didn't deliver much on flavor in the end. I added a tsp of sugar and a little red wine to the sauce, which helped a little. I probably won't make this again.
foodhussy Posted: 02/17/09
I made about twice the recipe but stayed pretty close. Used mini-bella instead of cremini, used diced & stewed tomatoes (1 can each) instead of crushed and added a small can of V8 juice. The dish turned out very very good! I did have parmesan cheese on the table for topping and that added a lot. I didn't brown the meat first and it was fine. I'd say maybe just add a few more seasonings (oregano, garlic, more salt) and then top with the cheese when serving. It was a big hit!
kidkopf Posted: 04/14/10
I gave this one star because I won't make this again. But it certainly wasn't terrible--completely edible really--but not a lot of flavor and not my favorite way to eat pork roast.
earth2mel Posted: 04/07/10
This was a great meal. I added the wine like others suggested. I skipped the roasted tomatoes and did roasted peppers, which added a lot of flavor.
LadyAlethea Posted: 02/21/12
This was fantastic!! The subtle flavors all came together after their time in the slow cooker and made a tender, falling apart roast and a rich, thick ragout full of mushrooms and tomatoes and a hint of thyme. My hubby had two plates and is looking forward to leftovers. The ONLY thing I did differently is to flour the meat and brown it first and deglaze my pan with a little red wine and the tomatoes before I added them to the crockpot. I will *definitely* be making this again!
Lindawapp Posted: 10/10/12
I followed the recipe exactly and I was really disappointed. It was ok but I expected much more flavor. I don't think I want to spend any time to tweak it. I will not be making this again
dianejw Posted: 01/19/14
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.