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

How to Make It

Step 1

Discard shiitake mushroom stems; cut caps into quarters.

Step 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.

Step 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.

Chef'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 www.choosemyplate.gov.

You May Like

Ratings & Reviews

dianejw's Review

Lindawapp
January 19, 2014
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.

TanjaLangston's Review

Gardenlife
January 16, 2013
N/A

Lindawapp's Review

janisls
October 10, 2012
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

LadyAlethea's Review

Turtle542
February 21, 2012
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!

Gardenlife's Review

garmarkl5
July 12, 2010
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.

kidkopf's Review

LadyAlethea
April 14, 2010
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's Review

veiland
April 07, 2010
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.

garmarkl5's Review

kidkopf
September 30, 2009
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.

Turtle542's Review

foodhussy
May 24, 2009
I was so excited about all the ingredients, but was disappointed with the results. I thought the sauce was actually very bland.

veiland's Review

earth2mel
March 29, 2009
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).