Pork Roast with Three-Mushroom Ragout
Cooking Light, NOVEMBER 1998
I’m going to have to review this recipe again when I make it the way it’s supposed to be made. I forgot it was a slow cooker recipe and didn’t put it in the slow cooker the night before like I should have. With that said, here’s what I did with the ingredients in the recipe.
I spread the herb mixture over the pork and roasted it in the oven. I chopped the mushrooms and sauteed those in the pan. When they were soft, I added 2 cups of the crushed tomatoes and allowed the mixture to simmer for about 20 minutes or so. When the roast I was done and rest, I sliced it and put it on the egg noodles and topped it with the mushroom ragout.
I thought it was really tasty and pretty easy the way I prepared it. I will have to make it in the slow cooker to see if it will taste any different.
- Measuring cups and spoons
- Knife
- Cutting board
- Slow cooker
Pork Roast with Three Mushroom Ragout
Ingredients
- 5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)
- Ingredients
- 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)
Instructions
- 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.
