Rating: 3 stars
14 Ratings
  • 1 star values: 4
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3
Recipe by Cooking Light November 1998

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Discard shiitake mushroom stems; cut caps into quarters.

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  • 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.

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.

Nutrition Facts

460 calories; calories from fat 22%; fat 11.2g; saturated fat 3.4g; mono fat 4.4g; poly fat 1.8g; protein 34g; carbohydrates 56g; fiber 6g; cholesterol 117mg; iron 5.6mg; sodium 444mg; calcium 62mg.
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